My substitutions were: unsalted butter instead of margarine, 2 small eggs instead of 1 egg and butterscotch chips instead of chocolate chips. I also cooked and mashed half a small pumpkin (about 16 oz. raw) instead of using canned pumpkin. I didn't shape or decorate the cookies. I cooked them for 15 minutes at 180C which resulted in very soft cookies (the way I like them!). The butterscotch chips were a bit too sweet so I think the chocolate chips called for would be better. I think I will try these again with a greater proportion of oatmeal and with some additional spices - maybe cloves or allspice?
I made these last night and they seemed kind of tasteless (like shortening, which is what I used instread of margarine). However, when I tried them again this morning they tasted much better; although if I made them again I would use a shortening/butter mix for sure. I also halved the recipe and got 24 good-sized cookies from it, but i spread them out by hand on the cookie sheet, because I know how puffy pumpkin cookies like to be. Thank you!
Delicious, but a little crumbly! Fortunately, my daughter made these during a time I am watching sugar intake, which is the only thing stopping me from eating the whole delicious batch!
I made these with Crisco (as noted as an option) to make them dairy-free. Unfortunately, I think that made them rather tasteless. I made some with choc chips, some plain, and some with craisins. The craisin ones are my favorites. The plain ones are just bland, so I wouldn't suggest that! Even with butter or margarine I don't think these would be a favorite here, not without some tweaking of seasoning at least.
These are soooooooo good. I've always loved pumpkin bread and I was looking for an oatmeal and pumking recipe. I did'nt have enough flour so I made a half batch which was plenty for just me and my husband. I even made half w/ chocolate chips and half w/o. I actually like the ones w/o better!
This recipe was great! I didn't have quite enough flour, so I ended up using 2 1/2 cups wheat and about a 1/4 white... improvised a little bit and made a smaller batch but it still worked out wonderfully! Thanks!
These were good! I used 2 c. wheat and 2 c. white flour and I substituted 1 c. brown sugar Splenda for the 2 c. brown sugar. They turned out very moist and cake-like. Next time I will try to add more oatmeal. 2 cups just didn't make it all the way through each cookie. Overall, a definite keeper! Thanks!
I have made this several times and my family loves them!!
my kids, husband and his coworkers couldn't get enough! I used 1 cup wheat flour and 3 cups white.