(1 votes, average: 5.00 out of 5)
Loading...This is a really moist cookie. My grandmother made these when we were little. Store bought pumpkin works best. This is Gramma Tessie’s recipe.
Difficulty: Easy
Servings: 3 dozen
Prep Time: 1/2 hour or so Cook Time: 14-16 minutesIngredients
3/4 c. granulated sugar
1 c. firmly packed brown sugar
1 1/4 c. flour
1 1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
3/4 c. rolled oats or hominy grits
1/2 c. shortening
1/2 tsp nutmeg
1 tsp cinnamon
1 egg
1 c. drained, canned pumpkin
1 c. raisins
1 c. chopped nuts
6 oz. (1 cup) semi-sweet chocolate chips
Directions
Sift together flour, salt, baking powder and baking soda. Mix in rolled oats or hominy grits and set aside. Combine sugars, shortening, cinnamon and nutmeg. Blend well. Beat in egg. Gradually mix in flour mixture alternately with pumpkin. Stir in chocolate chips, raisins and nuts. Drop by rounded tablespoons onto a lightly greased cookie sheet. Bake at 375 degrees for 14-16 minutes.
Categories: Cookies & Bars, Gift Basket Goodies, Holiday, Old-Fashioned
Submitted by: carsek on June 16, 2010
makincurls says:
This was delicious. I was looking for a way to use up some cushaw and tried this wonderful cookie. It was indeed moist and delicious. I substituted cushaw for the pumpkin, dried apricots bits for the raisins and toasted hazelnuts for the walnuts. This made for a chock full of flavor cookie. thank you for sharing this recipe! YUMMY!
On September 13, 2010 at 11:05 am