If I feel like sharing them with others I will double the recipe, otherwise I would probably end up eating 4 dozen cookies! The recipe I use only makes about 2 dozen, that way I eat less! I am trying to keep the Thanksgiving lbs from packing on!
Happy Pumpkin Month!
XOXO,
My Ridiculously Moist Pumpkin Chocolate Chip Cookies
Ingredients:
1/4 C butter
1/4 C shortening
1 C white sugar
1 egg
1 tsp pure vanilla extract
1/2 can of pumpkin puree (about 1 cup)
2 C all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 bag semisweet chocolate chips
Preheat the oven to 375 degrees. Grease cookie sheets.
In a large bowl or stand mixer cream together the shortening, butter and white sugar until smooth. Beat in egg. Stir in the vanilla and pumpkin until well blended. In a separate bowl, combine dry ingredients. Mix dry ingredients with wet ingredients until well combined. Stir in chocolate chips.
Drop by tablespoonfuls onto the greased cookie sheets.
Bake for 11-12 minutes. Allow to cool completely on a wire rack.
Yield: Approx 2 dozen
I have made this recipe twice now, and these cookies are absolutely fantastic. I have a tough time believing people when they offer me compliments because I don't know how good I am yet at baking. Since I don't have my own recipes, I will continue to borrow some from this site.
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