That's the way the cookie crumbles
I made some delicious cookies this weekend that I highly recommend: Pumpkin Chocolate Chip Cookies.
I added a little extra cinnamon and spices to mine like nutmeg. However, I do not recommend trying to make them healthier like I did my substituting white flour for whole wheat. For the best flavor, stick with white flour as the recipe calls for. They will be cakey from the pumpkin so keeping them in the fridge helps. Enjoy!
I added a little extra cinnamon and spices to mine like nutmeg. However, I do not recommend trying to make them healthier like I did my substituting white flour for whole wheat. For the best flavor, stick with white flour as the recipe calls for. They will be cakey from the pumpkin so keeping them in the fridge helps. Enjoy!
Pumpkin Chocolate Chip Cookies
Original Recipe Yield 2 dozen
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Directions
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Labels:
Food
