Monday, November 11, 2013

Pumpkin Chocolate Chip Cookies

A coworker of mine brought in these cookies and I devoured them. No, really. It was not a pretty sight. There were some leftover from that batch and I brought some home for the kiddos. Well, for Aaron. He devoured them as well.

I made a batch this weekend with the kiddos and actually made two separate batches. The first batch was just pumpkin (so just skip the chips step on this recipe) and the other with the chips. This way both kids could enjoy.

I do recommend splurging and buying Ghiradelli chips for this recipe, they make all the difference in the world.

Here's what you need:

1 cup of canned pumpkin
1 cup of white sugar
1/2 cup vegetable oil
1 egg
2 cups of all purpose flour
2 teaspoons of baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla
2 cups semisweet chocolate chips

Here's what you need to do:

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 to the flour mixture.
Add flour mixture to pumpkin mixture and mix well.
Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.
When they are done, let them cool and then put into the fridge. These cookies taste a million times better chilled, trust me!


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