Here we have Pumpkin Oatmeal Cookies. Since I’m so awesome at this already I totally meant to load all of the photos in one big grid instead of some inane tutorial which may have helped you replicate my baking madness. Exactly.
This is the original recipe, including all typos and omissions of directions. You can point them out if you want to in the comments, I might even be surprised.
Great Pumpkin Cookies
2 cups all-purpose flour
1-1/3 cups quick or old fashioned oats, uncooked
1tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup ( 2 sticks ) butter or margarine softened
1 cup packed brown sugar
1 cup granulated sugar
1tsp. vanilla extract
1 cup Libby’s Solid Pack Pumpkin
3/4 cup chopped nuts optional
3/4 cup raisins optional
Decorating icings( in tubes ) optional
NESTLE TOLL HOUSE Semi-Sweet chocolate Morsels ( I use the mini chocolate chips ).
COMBINE: flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add egg, vanilla and pumpkin: mix well. Stir in nuts and raisins. For each cookie. drop 1/4 dough onto greased baking sheet; spread into pumpkin shap about 3 inches across. Add dough to form stem.
Bake in preheated 350 degree oven for 14 to 16 minutes or until cookies are firm and lightly browned. Let stand for 2 minutes; remove to wire rack to cool completely. Decorate with icing and morsels, candies, raisins, or nuts.
This is what I did and as I go I’ll tell you how I think it went wrong:
First I took a can of northern beans and dumped the whole thing in my tiny blender (photo 1). Then I pureed the heck out of it (photo 2). After the fact, I realized that it wasn’t such a good idea to dump the whole can in; next time I would reserve at least half the liquid, maybe more. The purpose of the bean puree is to replace up to half the butter. I only replaced about a third of it because they ended up so runny, but with less liquid in the puree you can replace more. When adapting a recipe is not really a good idea to replace more than half the fat this way, even if the fat is oil. You need some fat.
Then I mixed all the dry ingredients together (photo 3), except the sugars. However, I didn’t use all-purpose flour. I use whole-wheat flour, primarily with some combination of oat bran, wheat bran (untoasted), and wheat germ mixed in. I really can’t tell the difference between them and I never remember to label them after I dump them into mason jars so I can’t tell you how much the ratio was other than I like to use at least half, preferably two-thirds flour.
A note on cakes: if you eat butter always use it if you have it, it tastes so much better than oil.
After I creamed the butter and white sugar together (photo 4) I realized that I had less than half of the brown sugar I needed. So I made some, with white sugar and molasses. It was lumpy, but delicious, so I went with it (photo 5).
Then I alternated the dry mixture with the pack pumpkin and other wet ingredients (photo 6). These turned out more like I tried to make a quick bread into a cookie: tasty but so moist they became a happy commune in the container on the way to work. The oats to flour ratio did not suit me. I like my oatmeal cookies moist, but practically a granola bar. Although in the last picture I think they look way crispier than they actually were.
edited 10-20-2010 for continuity reasons.