This recipe is one of our favorites and I have been making it for years. It ships well - I sent it quite a few times to my son when he was away in college. As with most recipes, it is not original, I am sure I got it from a magazine. Enjoy!
Pumpkin Chocolate Chip Cookies
1 cup butter or margarine, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup cooked or canned pumpkin
1 1/2 cups semisweet chocolate chips
In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonsfuls onto greased baking sheets. Bake at 350 degrees F. for 12-13 minutes or until lightly browned.
Yield: 4 dozen.
Before you throw that away...I save Pringles potato chip cans for shipping cookies in. You need to be sure your cookies fit - and they make a great protective, airtight package that fit nicely into a box. If you want to take it a step further you could even decorate the Pringles can.