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What’s Fresh With Beth Irons: Pumpkin Chip Cookies


1-1/2 cups butter, softened

2 cups packed brown sugar

1 cup sugar

1 large egg

1 teaspoon vanilla extract

1 can (15 ounces) pumpkin

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

2 cups quick-cooking oats

2 cups (12 ounces) semisweet chocolate chips



  1. Preheat oven to 350°.
  2. Cream butter and sugars until light and fluffy.
  3. Beat in egg and vanilla. Beat in pumpkin.
  4. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture.
  5. Stir in oats and chocolate chips.
  6. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
  7. Bake until lightly browned, 10-12 minutes.
  8. Remove from pans to wire racks to cool. Yield: about 10 dozen.