Here's the recipe (with my modifications). The original comes from Esther Shank's Mennonite Country-Style Recipes & Kitchen Secrets. Although I'll just let you in on the Mennonite kitchen secrets right now. First, when in doubt, add dough. Second, Miracle Whip really is a salad dressing. However, that second one should be kept a secret.
Now for baking the cookies I crave every fall and can rarely have because of the elusive cinnamon chips.
Cream together thoroughly.
1 1/2 c margarine
1 cup of sugar (I used 2/3rds)
2 cups of brown sugar (I used about 1 1/2)
Isn't everything better with real butter?
Add, beating until fluffy.
1 tsp vanilla
Yes, I use half whole wheat and it turns out fine. The pumpkin's added moisture helps to mitigate the crumbly dryness that often accompanies whole wheat cookies.
Sift dry ingredients together (except oatmeal) and add alternately with pumpkin.
(I never sift anything... but I do add it alternately.-- it makes it much easier)
4 cups flour (I used 1/2 whole wheat)
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
2 cups quick oatmeal
1 3/4 cups canned pumpkin (I use an entire small can rather than measuring)
Stir in 1 cup of chocolate chips -- but this
is where I use the cinnamon chips! (and I add more...)
Drop by spoon onto greased baking sheet. Bake at 350 degrees for 10 to 12 minutes.
Makes about 7 dozen (She says 10 dozen, but those'd be some tiny cookies.)
We made a double batch and have been eating them like crazy. They're really not so bad for you, as far as cookies go. The plate in the picture is for Darell, the manager of our local Ingles Grocery, who was kind enough to special-order several cases of cinnamon chips when I repeatedly asked him if they were going to get any in this season. THANK YOU!