Over a Cup of Coffee: Making Pumpkin Cookies
One of the perks of writing this column is getting to know my readers and getting to visit with them. This past week, for example, Louise Irvine called to tell me about a peach cobbler recipe that she found in her mother’s file box. (Her mother was Edna Mae Brannan.) More about this recipe in a later column.
Then Shirley Stehle called. She wanted to let me know that she had tried the fried eggplant recipe from last week’s column and that she liked it. Awhile back, Shirley and I had hunted for an eggplant recipe that didn’t have tomatoes in the ingredients. (See what happens? I didn’t think to look in the old “1000 Recipe Cook Books” then.)
Geraldine Coleman called to ask if I had a pumpkin cookie recipe, and she would also like a recipe for fried apple pie (or another fried fruit pie). She says the pie is formed into half pieces and then fried in a skillet. (They might be called tarts.) Anyway, if you have a recipe for fried pie, please call me or write to me. (My phone number and address are always at the end of the column.)
Week before last or so, Neil McCandless called to tell me about his plans for making crock pickles. (Louise Irvine had a recipe.) It’s wonderful to hear from all of you! I’m truly blessed.
This week, since I found a pumpkin cookie recipe, I decided to feature it in my column. After all, we will be making lots of pumpkin stuff soon. Here it is, straight from my files.
4 cups flour
2 cups quick oatmeal (uncooked)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 ½ cups butter or margarine
2 cups brown sugar, firmly packed
1 cup white sugar
1 teaspoon vanilla
1 (16-ounce) can pumpkin
1 cup butterscotch chips
¾ cup chopped pecans or walnuts
Combine the oats, flour, baking powder, soda, cinnamon, and salt. Set aside. Cream butter or margarine and sugars, beating until fluffy. Add egg and vanilla, mixing well. Add dry ingredients and pumpkin alternately to creamed mixture. Stir in the chips and nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for about 10 minutes, until lightly browned.
Note: You may substitute chocolate chips for the butterscotch chips. You can also add coconut.
Thanks again to everyone who has called . If you have a recipe you would like to share or if you would like to find a recipe, call me at 970-824-8809 or write to me at Box 415, Craig 81626.
Support Local Journalism
Support Local Journalism
Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User