I love cookies.
I love pumpkin.
Sometimes they join forces and create something out of this world! (Note: I am slightly ashamed to admit that I ate some of these for dinner. I also may or may not be planning on eating some for breakfast tomorrow…)
Please try these today…it is the right thing to do.
Linda’s (My Grandmother’s) Pumpkin Chocolate Chip Cookies
1 can pumpkin (12 oz.)
2 tsp. milk
2 cups sugar
2 tsp. vanilla
1 cup vegetable/canola oil
1 tsp. cinnamon
4 cups flour
2 tsp. baking soda
1 tsp. salt
4 tsp. baking powder
1 – 12 oz. bag chocolate chips
1 cup chopped nuts if you so desire (I add them because it somehow makes me feel better about eating them. What’s that? Omega 3 fatty acids can’t survive temperatures above 160 degrees? Shhhhhh….keep it to yourself.)
-Preheat your oven to 350 degreesF.
-Combine pumpkin, milk, eggs, sugar, vanilla, oil and cinnamon in a large mixing bowl. Mix until well combined and smooth. Since there is no butter in this recipe you can use an electric mixer, yay!
-In a separate dish combine flour, baking soda, baking powder and salt. Add to the wet ingredients about a cup at a time. Make sure to fully incorporate each addition before adding more.
-Fold in the chocolate chips (and nuts, if you wish to add them). I wouldn’t recommend tasting this dough…it does not do justice to the final product.
-Scoop by the tablespoon-full onto a cookie sheet (I strongly recommend AirBake) and bake for 12-16 minutes.
-It is very difficult to tell when these cookies are done. I’ve probably made them 20 times and I still occasionally take them out too early. Wait until they start to get golden brown and bounce back when you touch them. When in doubt, do a taste-test ; )
-Cool for 5 minutes on the cookie sheet before transferring them onto a cooling rack. These cookies taste best cold, and can stay good for a week in the refrigerator.