** Thank you everyone for your support. My son is in surgery today for a triplane ankle fracture which is a very serious break. I will post an update on how the surgery went as soon as I'm able. In the meantime, I can't tell you how much I appreciate the prayers and positive thoughts you've sent his way! **
Many of you have requested I re-post my (very famous) Pumpkin Chocolate Chip Cookie recipe again this year. I'm happy to do so. They're easy to make!
Pumpkin Chocolate Chip Cookies
1 1/2 cups butter
2 cups packed brown sugar
1 cup sugar
1 15oz. can pumpkin
1 tsp. vanilla
4 cups all purpose flour
2 cups quick cooking oats
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
12 oz. chocolate chips*
* chips can be semi-sweet, milk chocolate or a combination of both *
Pre-heat oven to 350 degrees.
Cream butter and sugars in a large bowl.
Beat in pumpkin, egg, and vanilla.
In a separate bowl combine the flour, oats, baking soda, cinnamon and salt.
Gradually add dried ingredients to the creamed mixture.
If you would like some plain pumpkin cookies (which, by the way, are excellent with coffee for breakfast!) you can remove some of the dough at this point before adding the chocolate chips in.
Stir in the chocolate chips.
Spoon large tablespoons of dough onto an ungreased cookie sheet.
Bake 10 -12 minutes.
Cool on baking rack.
These are excellent warm out of the oven. You can also warm them for a few seconds in the microwave the next day to make the chocolate all melty and yummy again.
The recipe makes a large quantity!
© Twenty Four At Heart