Thankful Cookies...

I believe I've already explained my lack of baking from scratch here, but all this month Young Son's class is running Mr Beans Cafe (basically a mini bake sale with a couple different treats and coffee for staff and parents to purchase during recess). The kids run the cafe each day with the proceeds going towards their week-long Gold Country trip next spring.

Tomorrow is our turn to send in a treat to sell. Needless to say refrigerated cookie dough is not going to cut it. I've been pondering making oatmeal cookies with J's special oatmeal that I order online for him. Here's what I came up with... They turned out pretty good!

Thankful Cookies

Named in honor of next week's holiday-

you can call them whatever you like...

3/4 cup butter

1 cup packed light brown sugar

1/2 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1 & 3/4 cup whole wheat flour

1/4 tsp salt

2 eggs

1 tsp vanilla

2 tsp pumpkin pie spice

1 cup canned pumpkin

10 oz package peanut butter baking chips

2 cups Coach's Oats (regular rolled oats would also work)

Using an electric mixer- cream butter and sugars. Beat in eggs, vanilla, and pumpkin. Mix in baking powder, baking soda, salt, flour, and pie spice. Mix in oatmeal and chips.

Drop cookies onto baking sheet and flatten slightly with a fork.

Bake at 350 for 15 minutes for med size cookies

(I use the med pampered chef scoop). Cool on wire rack.