Fluffy Puree Chip Cookies

These have become a family favorite from the first time we made them. They are a delicious and very versatile cookie! Unique and fun to share with others (make copies of the recipe, you'll need them!) Makes a large batch (number varies on size of cookies and wether you add oats or not). Enjoy!

Fluffy Puree Chip Cookies
2C (or 1-15oz can) of Pumpkin Puree (or squash, or yam, or carrot, or banana)
4 Eggs
1/2C Melted Butter
1/2 C Honey (or agave or barley malt) (lessoned from 1C)
1tsp Vanilla
3 1/2C Wheat Flour
2 tsp Baking Powder
2 tsp Baking Soda
1 1/2tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Clove
2C Chocolate Chips
1-2C Oats (optional - oats make the cookies crispier, without them they are a delightful cake-like texture)

1. Mix wet ingrediants together.
2. Add remaining dry ingrediants, except for chips and oats, and mix.
3. Fold in chips and oats.
4. Drop on oiled cookie sheet, leaving 2-3" in between cookies (they spread).
5. Bake @ 325 degrees for 20-25 minutes (depending on size).

*mini chips are very nice in these cookies.