Granny Ann's Cookie Section
Pumpkin Cookies

2 cups flour
1 cup sugar
1 cup quick or regular oats, uncooked
1egg, slightly beaten
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup solid pumpkin
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 teaspoon baking soda
1 cup butter or margarine, softened
1 cup brown sugar, firmly packed
Assorted icing or peanut butter, Assorted candies, raisins or nuts.

Pre-heat oven 350 degrees F.    
Combine flour, oats, cinnamon, salt and baking soda, mix well and set aside. In a large bowl cream butter; gradually add sugars, beating until light and fluffy. Add slightly beaten egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. For cookies, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to make a stem.

Bake 20 to 25 minutes, until cookies are firm and lightly browned.  Remove from cookie sheet; cool on racks.          Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts to make faces on pumpkin cookies. 
Yields 19 to 20 cookies, depends on how large you make cookies. These are great cookies to make around October or November, or anytime with the kids.

Granny Ann

TIP: Need buttermilk?

How to make buttermilk
when you don't use buttermilk in your baking or cooking.

USE 1 Tablespoon of lemon juice or vinegar plus sweet milk to make 1 cup. (Let stand 5 minutes before using)