
Dough may be made, covered & refrigerated, or frozen for up to 2 months.
Combine flour, salt, baking soda, oats, Rice Krispies, chocolate chips and
nuts. Set aside.
In mixing bowl, beat butter, sugar, brown sugar and vegetable oil at high
speed until fluffy, approximately 4 minutes.
Let stand 30 minutes.
Preheat oven 350. Drop spoonful portions of dough onto greased cookie sheet
(or lined with parchment paper.)
Bake until golden brown – approx 10 to 12 min.
1 cup sugar
2/3 cup vegetable oil
1 cup canned pumpkin
1 T. vanilla extract
1 egg
2 cups all purpose flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
Preheat oven to 350 degrees.
Mix sugar, oil & pumpkin in large bowl. Set aside. Sift all dry ingredients together in large bowl. Add pumpkin mixture. Mix well. Add vanilla extract. Continue mixing until well blended.
Drop teaspoon size balls of dough on a cookie sheet 1″ apart. Bake 12-14 minutes.
Glaze:
Boil 1/2 cup granulated sugar, 3 T. crisco, 4 T. milk for 3-4 minutes. Remove from heat.
Add 1 t. vanilla & 1 cup powder sugar. Stir well. Drizzle over cookies. Allow to cool.
Enjoy!