Saturday, February 11, 2012

Cold outside....Warm inside

I love to bake; however, I don't do it as much as I use too.  Today I baked a double batch of Pumpkin Chocolate Chip Cookies.

This recipe is one of our favorites and I have been making it for years.   It ships well - I sent it quite a few times to my son when he was away in college. As with most recipes, it is not original, I am sure I got it from a magazine.  Enjoy!

Pumpkin Chocolate Chip Cookies

1 cup butter or margarine, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup cooked or canned pumpkin
1 1/2 cups semisweet chocolate chips

In a mixing bowl, cream butter and sugars.  Beat in egg and vanilla. Combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin.  Fold in chocolate chips.  Drop by tablespoonsfuls onto greased baking sheets.  Bake at 350 degrees F.  for 12-13 minutes or until lightly browned.
Yield: 4 dozen.

Before you throw that away...I save Pringles potato chip cans for shipping cookies in.  You need to be sure your cookies fit - and they make a great protective, airtight package that fit nicely into a box. If you want to take it a step further you could even decorate the Pringles can.

Happy baking...

1 comment:

Maureen said...

These look yummy! I have some pumpkin in the freezer and this would be a good way to use it. Thanks!