Giant cookies, shaped like haunted houses, make fun party refreshments on Halloween. This recipe makes two jumbo pastries--enough for a crowd of tiny goblins to crumble and munch along with cups of milk.
2 cups flour
1 cup oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup brown sugar, packed
1 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 cup pumpkin
1 cup semisweet chocolate pieces
Chocolate and vanilla icing in tubes
Combine flour, oats, baking soda, cinnamon and salt. Set aside. Cream butter, gradually adding brown and granulated sugars. Beat until light and fluffy. Blend in egg and vanilla.
Alternately add dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate pieces.
Form 1/2 batter at a time into house shape with metal spatula on greased baking sheet. Bake at 350 degrees 20 to 25 minutes or until wood pick inserted in center comes out clean. Cool 5 to 10 minutes. Remove to wire rack.
Fill in roof with chocolate icing. Draw windows, door, shutters, chimney bricks and bats with chocolate icing in tubes. Form ghosts with vanilla icing in tubes. Makes 2 large cookies.