4 c. all-purpose flour, unsifted
2 c. quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 c. butter, softened
2 c. brown sugar, firmly packed
1 c. granulated sugar
1 egg
1 tsp. vanilla
1 (16 oz.) solid pack pumpkin
1 c. real semi-sweet chocolate morsels

Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet (or spray Pam). Bake at 350 degrees 20 to 25 minutes until cookies are firm and lightly browned. Yield: about 32 large cookies.

Variation: Substitute 1 cup raisins for morsels.

NOTE: Dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed.