Pumpkin Chocolate Chip Cookies

This must be one of my favorite cookies. They still turned out great when I substituted healthier ingredients. Be warned: this makes a large batch.

1 1/2 cups butter, softened
2 cups brown sugar (I used 2 cups rapadura plus about 2-3 Tbsp molasses to make it moister)
1 cup sugar (I used 1/2 cup brown sugar)
1 can (15 oz.) solid pack pumpkin
1 egg
1 tsp. vanilla extract
4 cups all purpose flour (I used white whole wheat pastry flour and may have added a little more when it seemed to runny)
2 cups quick cooking oats
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups (12 oz) semisweet chocolate chips

In large mixing bowl, cream butter and sugars. Beat in the pumkin, egg and vanilla. Combine the flour, oats, baking soda, cinammon and salt. Gradually add to creamed mixture. Stir in Chocolate chips. Drop by Tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes. Make sure they are done or they will fall apart. Remove to wire racks to cool.

This is originally from Taste of Home or what used to be Quick Cooking Magazine.

Sorry, I have no photos but thought I would share this.