October 2005

Current Cooking

Oatmeal Pumpkin Chocolate Chip Cookies

3/4 cup canola oil     

1 cup packed brown sugar (white sugar, Turbinado, or Sucanat can also be used)

1 egg                         

1 teaspoon vanilla

1 cup whole wheat flour        

1 cup oat flour (put rolled oats in the blender and blend into a powdery flour)

1 cup rolled oats              

1 teaspoon baking soda

2 teaspoons cinnamon    

1/2 teaspoon salt

1 cup solid pack pumpkin 

1 1/2  cups chocolate chips

In a large mixing bowl cream together canola oil, sugars, egg, and vanilla. Sprinkle baking soda, cinnamon, and salt over creamed ingredients; blend in. Gradually add the whole wheat flour and 1/2 of the oats; mix well, then add 1/2 of the pumpkin.

Repeat with the oat flour, remaining oats, and remaining pumpkin. With a wooden spoon, stir in chocolate chips. Drop cookies by rounded teaspoonfuls onto a lightly greased cookie sheet. Alternatively, line the cookie sheet with parchment paper-–there is no need to grease. Bake at 350 degrees for approximately 12 minutes.

Remove from cookie sheet and cool on wire rack.Makes 5 dozen cookies.

-Submitted by Lisa Oglesby, Monroe, who receive a $25 credit on their WEMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

Handy Tip

An outdoor light from Walton EMC will help keep the darkness away when time changes on October 30.

Holiday Closing

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