Pumpkin Oatmeal Cookies

I got this recipe from some magazine, but I can't remember which. I doubled it to use up some oats and it fit just fine in my KitchenAid mixer, even though it seems like it might not.

1 stick butter

1 cup dark brown sugar (regular worked fine for me)

1/2 cup granulated sugar

1 cup pureed fresh or canned pumpkin

2 eggs

1 tsp. vanilla

1 cup flour

1/2 cup whole wheat flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

3 cups rolled oats (I used the quick-cooking kind)

6 oz. semi-sweet chocolate chips (not in the original recipe, but I think it makes them even better)

Heat oven to 350. Beat together butter and sugars. Add pumpkin, eggs, and vanilla; beat. Mix in combined flours, baking soda, and spices, then stir in oats. Drop rounded tablespoonfuls onto greased cookie sheets. Bake 10-12 minutes. Let cool.

I was out of butter, so I used the vegetable shortening substitution (1 cup butter or margarine = 1 cup shortening + 6 teaspoons water). I couldn't tell a major difference in the cookies compared to the first time I made them. I think they could use a little bit more spice, but they definitely have a pumpkin flavor. And I prefer the chocolate chips in them because they compliment the pumpkin and spice flavor so nicely.