In a small-medium sauce pan:
1/2 heaping cup Straus whole milk organic yogurt (vanilla flavor) european style
1/2 cup vegetable oil
1 cup evaporated cane sugar crystals
Heat this mixture on the stove, low heat, while stirring it to make a thick brown sugary cream. Heat until it’s well warmed but not hot.
Pour into a large mixing bowl. Mix with wire wisk until well blended and most of sugar is dissolved.
To this mixture add
1-2 tbsp maple syrup (grade b organic), mix in
2 tsp pure vanilla extract, mix in
2 eggs, mix in
1 cup Libby’s 100% pure pumpkin (canned), mix in
In a medium bowl mix the dry ingredients:
2 cups 100% whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 heaping tsp cinnamon
mix the dry ingredients together.
Slowly pour the dry ingredients into the wet mixture while mixing with a wire wisk.
Mix this to a smooth texture.
Add
1 cup quick oats
Fold the oats in with a spoon.
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Bake at 350 deg for about 17-22 minutes.
Makes about 36 puffy, muffin-like cookies small to medium size or 30 medium to large size.