I was trying to decide if I should make a big partial batch (like I usually do) to store in the fridge, and then I saw a chocolate chip oatmeal cookie recipe that I thought I'd try instead (since it is very similar anyway). The other reason I wanted to do a smaller batch was because I noticed a comment in my favorite cookbook that I always mention on this blog (but I truly love it!), More With Less.
Anyway, the comment was
"Applesauce or pumpkin can be substituted for up to half the shortening in many cookie and cake recipes." (from Jocele Meyer)What better time of year to give this a try! Plus I have canned pumpkin waiting in my cupboard to be used.
So, I nixed the shortening and did half pumpkin and half butter. I know that this doesn't magically make it healthy, but it does help a bit and they turned out really well. I also modified the flour a bit, didn't use peanut butter or nuts, and added extra oats.
Here is the recipe modified from the "chocolate chip oatmeal cookies" recipe from More with Less (pg. 287)...
1/2 cup pumpkin
1/2 cup butter (one stick)
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 1/2 cups flour (I used half whole wheat, but bet you could use whole wheat flour for all of it)
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups rolled oats
1 cup of chocolate chips
(you can also add nuts, but I decided not to)
Mix well. Drop onto cookie sheet (and I pushed them down a bit with a fork). Bake at 375 degrees for 8-10 minutes.
Hope you enjoy this delicious treat!