Servings: 5 ½ dozen

1 1⁄ 2 cups Margarine, or butter 1 1⁄ 2 cups Margarine, or butter
2 cups Packed Brown Sugar 2 cups Packed Brown Sugar
1 cup White Sugar 1 cup White Sugar
1 Egg 1 Egg
1 teaspoon Pure Vanilla Extract 1 teaspoon Pure Vanilla Extract
1 1⁄ 2 cups Canned Pumpkin , not pumpkin pie mix 1 1⁄ 2 cups Canned Pumpkin , not pumpkin pie mix
2 teaspoons Baking Soda 2 teaspoons Baking Soda
2 teaspoons Cinnamon 2 teaspoons Cinnamon
2 teaspoons Salt 2 teaspoons Salt
4 cups Flour 4 cups Flour
2 cups Old-Fashioned Rolled Oats 2 cups Old-Fashioned Rolled Oats
1 cup Semisweet Chocolate Chips 1 cup Semisweet Chocolate Chips

Preheat oven to 350 degrees.
Beat together the margarine/butter, brown sugar and white sugar until creamy.
Add egg and vanilla and mix until combined.
Add the pumpkin, baking soda, cinnamon and salt. Mix well.
Add 2 cups of the flour and mix. Repeat with remaining 2 cups of flour.
Add the oats and mix to combine.
Add chocolate chips and mix briefly to combine. Try not to break up the chips.
Using a spoon, scoop a heaping tablespoon of dough and drop, 2 inches apart, onto ungreased baking sheet. Note: Dough will be on the sticky side. If too sticky to handle, put in refrigerator for 30 min or so to firm it up a bit.
Bake for about 18 to 20 minutes.
Cool slightly on the baking sheet them remove to cooling rack to cool completely.

Dough freezes well. Just drop onto baking sheet and freeze until hard. Transfer frozen cookies to freezer bag. No need to thaw when ready to bake but may need to bake a little longer.  Dough freezes well. Just drop onto baking sheet and freeze until hard. Transfer frozen cookies to freezer bag. No need to thaw when ready to bake but may need to bake a little longer.