PUMPKIN OATMEAL COOKIES

Makes about 4 dozen cookies

(via Isa Chandra)

2 cups flour

1⅓ cups rolled oats

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

½ tsp nutmeg

1⅔ cups sugar

⅔ cup canola oil

2 Tbsp molasses

1 cup canned pumpkin, or cooked pureed pumpkin

1 tsp vanilla

1 Tbsp ground flax seeds (optional)

1 cup walnuts, finely chopped

½ cup raisins

Preheat oven to 350°F.

You’ll be mixing dry into wet mix, so prepare your larger bowl for the wet.

Mix together flour, oats, baking soda, salt, and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin, and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Grease 2-4 cookie sheets, or cover with parchment paper.

Drop mixture by tablespoons onto cookie sheets (about 12 cookies per sheet). They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape.

Bake for 16 minutes. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!