"Pumpkin Perfect" Oatmeal Cookies
Ingredients:
- 1 pkg. (17.5 oz.) oatmeal cookie mix
- 1/2 cup LIBBY'S® 100% Pure Pumpkin
- 3 tablespoons vegetable oil
- 1 large egg
- 1 cup sweetened dried cranberries, raisins or nuts (optional)
Directions:
PREHEAT oven to 375º F.
COMBINE cookie mix, pumpkin, oil and egg in large bowl. Stir in dried cranberries, if desired. Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets.
BAKE for 10 to 12 minutes or until lightly browned and set in centers. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store cookies in covered container.
Makes 3 dozen cookies
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Fudge Puddles
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1/2 cup butter, softened
1/2 cup Jif® Creamy Peanut Butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING:
1 cup milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts
In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg
and vanilla. Combine the flour, baking soda and salt Gradually add to creamed
mixture. Chill for 1 hour. Shape into 48 balls, 1 in. each. Place in lightly
greased mini-muffin tins. Bake at 325° for 14-16 minutes or until lightly browned.
Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep
indentation in the center of each ball. Cool in pans for 5 minutes, before
removing to wire racks to cool completely. For filling, in a microwave or
small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill
each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored
in the refrigerator and served warm over ice cream.)
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