Recipe: Low Fat Pumpkin Oatmeal Chocolate Chip Cookies

I made these cookies last week, adapted from my friend Bri's recipe, and my son had this comment:

"Mommy, these are not good cookies. Not good at all. Mommy, these are GREAT cookies. No, wait, they are not great. They are AMAZING. Can we have them all the time?"

Meanwhile, my mother's input was:

"Hmmmm. Not exactly what I'd call a dessert cookie. Maybe something I'd enjoy for breakfast."

So, there you have it - two differing opinions, one recipe:

Low Fat Pumpkin Oatmeal Cookies

1 28 oz can of pumpkin
3 eggs
2 cups brown sugar, packed
3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
4.5 cups rolled oats
1/3 cup canola oil
2 cups chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine pumpkin, sugar, eggs and oil. Combine dry ingredients in a different bowl. Slowly add dry ingredients to pumpkin mixture. Stir in chocolate chips.

Drop cookies on a cookie sheet in the shame of a ball or use a fork to flatten them out.

Bake for 15 to 20 minutes. Let cool on pan for 10 minutes before moving to wire rack.

The recipe makes about a thousand cookies. Seriously. I doubled it, not knowing that the result would be plates and plates and plates of cookies. But they freeze very well and now I can send Ben to the freezer for a "good" cookie, rather than to the Oreo package in the cupboard.

Enjoy!