Soft pumpkin oatmeal cookies

    Soft pumpkin oatmeal cookies

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    22min


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    About this recipe: This recipe looks like it has a lot of ingredients, but it is all stuff a kitchen normally has. It has a nice cinnamony flavour that I adore. You can substitute chocolate chips or nuts for the sultanas.

    Ingredients
    Serves: 24 

    • 125g plain flour
    • 40g porridge oats
    • 1/2 teaspoon bicarb of soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 125g butter, softened
    • 70g brown soft sugar
    • 100g caster sugar
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 125g pumpkin puree
    • 140g sultanas

    Method
    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Preheat the oven to 180 C / Gas 4. Combine the flour, oats, bicarb, cinnamon and salt; set aside.
    2. In a large bowl, cream together the butter, brown sugar and caster sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in sultanas. Drop by rounded spoonfuls onto ungreased baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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