I got a message from our daughter Kayla the other day. It said, “I made these for Spencer and he loved them- I had to try one to be sure. Good thing they aren’t gluten free or they would all be gone!”
So what do I do…MAKE THEM of course. They aren’t glamorous but really tasty. The recipe called for nuts and raisins. I opted for nuts and chocolate chips. Hubby isn’t a raisin lover. I am but…that’s okay. I can sacrifice raisins for chocolate chips. I’m easy going like that…HA!
The cookies were a huge hit with the childcare kids. They are an oatmeal based cookie and had pumpkin in them too…and nuts so as far as cookies go, these are on the healthier side.
Hubby and I were eating the cookies and were trying to describe how they taste…I said more like a chewy breakfast bar. He said more like a top of a good muffin. I think either description is good. They are a dense cookie that is soft and super moist.
The only draw back to them…the recipe calls for one cup of pumpkin. That’s half a can. That leaves a half can sitting in the refrigerator. I solved that problem by making a double batch but you could also solve that problem by making this recipe for Pumpkin Bars that is our family favorite. Next time I think I’m going to cook up a squash to make Squash Pudding but will keep out 1 cup of squash and make the cookies. I interchange squash and pumpkin in recipes all the time!
I’ll be making these again for sure. They aren’t a cute cookie but definitely tasty. Here is the recipe.