As Fall is the season for everything pumpkin, I thought I would share this recipe for pumpkin chocolate chip cookies. This year I made them for Apple Butter, an annual event with the Barnes family devoted to making a giant cauldron of apple butter, being outside and enjoying great company and great food. Since it makes a lot, I saved some and put them out as part of my defense spread as well. They were a hit at both events. The pumpkin makes them a little different than traditional chocolate chip cookies and really soft. Thanks to my mom for the recipe!
Pumpkin Chocolate Chip Cookies
2 sticks (1 C) butter, room temperature
3/4 C brown sugar
3/4 C white sugar
1 egg
1 tsp vanilla
2 C flour
1 C quick oats
1 tsp baking soda
1 tsp cinnamon
1 C pumpkin
1 1/2 C semi sweet chocolate chips
1. Cream butter and sugars until fluffy.
2. Add egg and vanilla and beat well.
3. Combine flour, oats, baking soda and cinnamon in a separate bowl.
4. Stir dry ingredients into butter/ sugar mixture alternately with pumpkin.
5. Fold in chocolate chips.
6. Refrigerate dough for 1 hour up to overnight.
7. Drop by tablespoons on a cookie sheet and bake for 13 minutes at 350 degrees (a cookie scoop is very useful for this-- just like an ice cream scoop, but smaller).
8. Cool for one minute and then remove from cookie sheet and cool completely on wire rack.
Makes 4-5 dozen. Freezes well.
Difficulty: Medium
Debbie's Rating: 10
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