2 cups self-rising flour
1 cup rolled oats
1 teaspoon ground cinnamon
1 cup butter or margarine,
softened
1 cup firmly packed brown sugar
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semisweet chocolate morsels
Preheat oven to 350°F. Spray
baking sheets with non-stick
vegetable spray. In a medium bowl,
combine flour, oats, and cinnamon;
set aside. In a large mixing bowl,
cream butter and sugars until
light and fluffy. Add egg and
vanilla, mixing well. Add flour
mixture and pumpkin alternately,
mixing well after each addition.
Stir in chocolate morsels. Drop by
tablespoonfuls, 2-inches apart, on
prepared baking sheets.
Bake 15 to 20 minutes or until
cookies are firm and lightly
browned. Remove from baking
sheets; cool on a wire rack.
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