INGREDIENTS:

4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

DIRECTIONS:

Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.Add 1/4 cup Libby’s canned pumpkin and mix 1 minute more.Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.Bake at 350F for 15-20 minutes or until firm and lightly browned.

Makes about 5 dozen cookies.Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.

INGREDIENTS:-

1 bag Oreo cookies
1 (8 oz.) container Cool Whip
1 jar Smucker’s hot caramel sauce
1 (12 oz.) can cocktail peanuts
1/2 gallon vanilla ice cream
1/2 c. melted butter

DIRECTIONS:-

Line a cookie sheet with crackers. In saucepan, melt butter, then add brown sugar. Boil 3 minutes. Remove from fire and pour over crackers. Put pan in oven, 350 degree preheated, for 5 minutes. Mixture will be bubbling. Take out, sprinkle chocolate chips over top and smooth around until chips melt. Smooth like frosting a cake. Cool one hour and cut into pieces.

INGREDIENTS:-

Saltine crackers, enough to cover cookie sheet
2 sticks of butter
1 c. brown sugar
1 (12 oz.) bag chocolate chips

DIRECTIONS:-

Line a cookie sheet with crackers. In saucepan, melt butter, then add brown sugar. Boil 3 minutes. Remove from fire and pour over crackers. Put pan in oven, 350 degree preheated, for 5 minutes. Mixture will be bubbling. Take out, sprinkle chocolate chips over top and smooth around until chips melt. Smooth like frosting a cake. Cool one hour and cut into pieces.