Muirhead Pecan Pumpkin Butter Oatmeal Cookies
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1/2 cup (1 stick) butter, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated white sugar
2 eggs
1 teaspoon vanilla
1/2 to 3/4 cup Muirhead Pecan Pumpkin Butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 tsp cinnamon
3 cups oats, uncooked
1 cup raisins (optional soaked in amaretto liquer overnight)
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Preheat oven to 350 degrees. Beat together butter and sugars until creamy.
Add eggs, vanilla, and Muirhead Pecan Pumpkin Butter. Beat well. Combine
flour, baking soda, and cinnamon. Mix in flour mixture, oats, and raisins.
Drop by rounded spoonfuls onto ungreased cookie sheet and flatten dough if
desired. Bake 12 to 15 minutes or until golden brown. Cool several minutes
on cookie sheet and move to wire rack.
Makes about 4 1/2 dozen cookies.
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| Judy Cowell – 2005 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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