I had the same problems others did with them spreading too much. Added 1/2 cup flour and 1/2 cup more oats to the leftover batter and they did better... didn't spread at all but weren't falling apart either. I didn't think they tasted much like pumpkin and seem to remember some recipes where pumpkin is used in place of oils so I may replace half the butter with more pumpkin and see how that goes... of course it would be an entirely different recipe at that point! (Also reduced the nutmeg and sub'd with some allspice due to personal preference.)
Good and chewy! Not being a raisin fan, and hubby doesn't like nuts (arghhhh) so I added 2 cups of chocolate chips. Agree with another poster that chocolate chips AND nuts would be good. Also, I routinely increase the spices. As for the soft batter, I, too, wondered if I had read the flour amount wrong. Not wanting to go heavy on the flour, next time I will let the batter rest even overnight to let the flour swell on its own, and see if that helps. My mother always did this with her cookies and Swedish pancake batter. Ohhhh my goodness, that was heaven--stealing chunks of that delicious Peppernotter dough; a treat not lost on her grand kids, either! <br/>Maybe my oven is slow, but I had to bake these closer to 20 minutes.
This recipe is fantastic! These cookies never last very long in my family. The trick to making them not "fall apart" is in the texture. You want them to stick to your spoon by making it extremely thick. You want to keep the flour to oats amount the same, while getting the correct consistency. When you scoop up the mixture and tip your spoon upside down, you want it to drop off in a large "plop". The recipe is an excellent starting point though! I guess I have perfected this over the years of making them. **Try with cream-cheese frosting**
These cookies taste amazing but I had a problem with the texture. They were a little too soft/moist. I made the 1st batch at 11 min., the 2nd at 12 min., and the last at 13 minutes and still they were falling apart after the 5 minute rest on the cookie sheet. More oats or flour as someone else said? I did add some walnuts for a little crunch. Overall, I like these but have to find a way to firm them up.
These had a nice flavor, but came out too mushy for me. If I try them again, I will add more flour or oats.
these turned out quite well, I had frozen pumpkin puree leftover in my freezer and wanted to use that up, I omitted the raisins and used chocolate chips, these cookies have a perfect amount of spice, thanks for sharing Jess!
I had left over pumpkin puree and this recipe made great use of it. I made half with dried cranberries to keep with the holiday season, and some with chocolate chips as recommened in the description. Both were a hit! Thanks for sharing this wonderful recipe. :)
These are soft (like a muffin top, indeed!) cookies that still holds it shape. I used 2 cups of chocolate chips and out of this batch, I made a pan with additional chopped pecan nuts. I love them both and although I'm not much into nuts, I seem to prefer the chocolate chips with pecans. The nuts here added texture to the soft cookie too. I could also taste the cinnamon and nutmeg which is so good! Refrigerated the rest of the dough (half of this batch) for tomorrow and will also try putting raisins with it. So versatile! Thanks, Jess4Freedom!
wasn't too sure about the idea of chocolate chips but made some with them--either way (with chocolate chips or rasins) these are a 'keeper'
These are super!! I ate 3 of them within 30 minutes!! Made as posted with chocolate chips, but raisins or craisins would be good, I just did not have them in my pantry. Thanks Jess4Freedom for sharing a great cookie recipe. Made for 1-2-3 Hit Wonders.