Squash Cookies

4 cups un-sifted four
2 cups oatmeal
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups cooking oil OR butter
1/2 cup white sugar
2 cups brown sugar
1 egg
1 tsp vanilla
1 1/2 cups cooked squash or pumpkin puree
1/2 cup nuts (optional)
1/2 cup chocolate chips or 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
squash/pumpkin puree and mix 1 minute more. Add the remaining flour and pumpkin alternately. Stir in nuts and raisins/chocolate chips. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350 for 15-20 minutes or until firm and lightly browned.Makes about 5 dozen cookies. Unbaked dough can be frozen in an air tight container. Thaw in refrigerator and bake as directed.

This is a great recipe to freeze. After I make the dough , I drop spoonfuls onto a cookie sheet, and freeze the individual cookie dough bits. Then I put about 6 or 8 frozen dough balls into a bag. This makes a great, easy treat. Just put the dough on a cookie sheet and bake as directed.

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