Pumpkin and Oatmeal Cookies

These are the best kind of cookie, they make tons, easy to freeze, and the one thing most people don't know is that, squash (any kind) can be substituted for pumpkin.  So I not only make these in the fall, but they are great anytime of the year.  Extra frozen squash in the freezer, poof you have pumpkin cookies.  Don't tell them and then will never know.  I found this recipe on all recipes.com it is now a keeper at our house

2 cups all-purpose flour
1 cup quick-cooking oat
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
1 tsp vanilla extract
1 cup pumpkin puree (canned) or squash
2 cups raisins

Preheat oven to 350°F Combine the flour, oats, baking soda, cinnamon and salt; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto un-greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.