These cookies were a favorite when growing up.  You don't see them around much anymore and that's a shame.  They are so easy to make.  The cookie is almost like a cake.  Really good!

Ingredients

Makes:  8 cookies

1 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1/3-cup buttermilk (shaken)

1-teaspoon vanilla

1/3 cup unsalted butter – room temperature

½ cup granulated sugar

1 large egg

For the icing

Chocolate (Black) Icing

¾ cup confectioners sugar

1-tablespoon light corn syrup

1 teaspoon lemon juice

¼ teaspoon vanilla extract

2 tablespoons water (you may need more)

¼ unsweetened cocoa powder

Vanilla (White) Icing

1 ½ cups confectioners sugar

1-tablespoon light corn syrup

½ teaspoon lemon juice

1-teaspoon vanilla

2 tablespoons water

Whisk the flour, baking soda, and salt in a bowl.  Stir the buttermilk and vanilla together in another bowl.  Using an electric mixer beat the butter and sugar together until light, pale and fluffy.  Add the egg and continue beating until well combined.

On low speed, beat the flour mixture and buttermilk alternating, scraping down the sides of the bowl.  Begin and end with the flour.  Mix until smooth. 

Spoon batter (about a ¼ cup) on to a baking sheet lined with parchment paper.  Bake in middle of oven for 15-17 minutes until the cookies spring back when touched.  Do not over bake or the cookies will be dry.

Transfer to a wrack and cool completely before icing them.

Make the icings separately

For the vanilla:  using a spatula mix the confectionary sugar, corn syrup, lemon juice vanilla and 1 tablespoon of water in a small bowl until smooth.  The icing will be on the stiff side.  Turn the cookies flat side up and spread icing on half of each cookie making sure the icing extends to the edges.

For the chocolate:  using a spatula mix all the ingredients (as above). When you add the cocoa the icing will get very stiff.  Add enough water in teaspoon measures to bring the icing to the same spreading consistency as the vanilla icing.  Ice the other side of the cookies making sure the chocolate extends to the edges.

Adapted from Gourmet February 2002 magazine

Don't anyone dare turn their noses up that these just cause they have pumpkin in them.  The pumpkin makes them moist and the chocolate goes perfectly - the oatmeal and nuts add a little crunch.  These are even better the next day.  Try them!

Makes about 3 dozen 

2 cups all purpose flour

1-teaspoon baking soda

1-teaspoon salt

1-teaspoon cinnamon

½ teaspoon nutmeg

2-teaspoon ginger

¾ cups butter (1 ½ sticks) softened

1-cup light brown sugar

1 15oz can packed pumpkin (drained in a sieve)

1 extra large egg

1 ½ teaspoons vanilla

1-cup old-fashioned oats

½ cup chopped walnuts

1-cup semi-sweet chocolate chips

Preheat oven to 375 ° F.   Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger together in small bowl.   Set aside.

In a large mixing bowl, beat the sugar and butter together until creamy.   Add egg and vanilla; beat until incorporated.   Add the drained pumpkin and mix until uniform in color.   On low, add flour and mix until combined.   Stir in oats, walnuts and chocolate chips.  

Using a 1 ½ ice cream scoop or tablespoon.   Drop dough on to cookie sheets lined with parchment paper.   Press cookies down slightly with the back of a fork.   Bake until set and still soft about 12-13 minutes; do not over bake.   Transfer to wire racks to cool.   Store in an airtight container for a 2 days. 

 Makes about 3 dozen

1-cup all-purpose flour

½ cup whole-wheat flour

1-teaspoon salt

½ teaspoon baking soda

¾ cup (1 ½ sticks) unsalted butter, softened

½ cup granulated sugar

½ packed light brown sugar

1 large egg

1 ½ teaspoons pure vanilla extract

3/4 mashed ripe banana (1-2 small or 1 large)

1 cup old fashioned rolled oats

8 ounces semisweet chocolate chips

½ cup coarsely chopped walnuts

Preheat oven to 375 ° F.   Whisk together flours, salt, and baking soda in a small bowl.   Set aside.   Put butter and sugars into a bowl.  Using an electric mixer on medium speed; beat butter and sugar until pale and fluffy.  Add egg and vanilla; mix until combined.   Mix in banana.   Add flour mixture; mix until just combined stir in oats, chocolate chiops and walnuts.  

Using a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart (they will spread).   Bake cookies, rotating sheet halfway through, until golden brown and just set, 12-13 minutes.   Let cool on sheets on wire racks 5 minutes.   Transfer cookies to wire racks; let cool completely.   Cookies can be stored in airtight containers up to 2 days. 

Adapted from Martha Stewart's original recipe which has turned into one of our family favorites...So, thank Martha for this one!