Pumpkin Haystacks

So these cookies turned out to be a great hit. I brought some to work and my co-workers enjoyed them and asked for the recipe. Even Matt, who doesn't enjoy my fat-and-sugar-cutting skills most of the time, loved these!


The Whole Stack
3 cups all-purpose flour
1 cup wheat flour
2 cups old-fashioned rolled oats
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
3/4 cup butter
1/3 cup plain, nonfat yogurt
1 1/3 cups brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 (16-ounce) can solid pack pumpkin (or use the pureed pumpkin from the "Dinner in a Pumpkin" recipe)
1 cup semi-sweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts

Preheat oven to 350 degrees. Mix flour, oats, baking soda, cinnamon, and salt in a large bowl. Cream together butter, yogurt, and sugars until fluffy. Add egg and vanilla and mix well. Add pumpkin, then gradually add dry ingredients. Fold in chocolate chips, coconut, and nuts. Scoop by spoonfuls onto lightly greased cookie sheets and bake for 20ish minutes, until cookies are firm and lightly browned.

These make roughly 4 dozen cookies, so be sure to share with friends and family. Eat them within 10 days or freeze them for random cravings.