Hello to all! While Kathi is teaching this week at CLASS, she decided to give me, her assistant, the opportunity to share a favorite recipe.
I am no cook, but I can make a mean cookie! I am officially known as the Cookie Monster in my house by my children. In the fall, my favorite cookie to make is the Pumpkin Chocolate Chip. Made with real butter, these cookies are moist and delicious with fall flavors. I hope you enjoy making (and eating) these yummy treats!
2 sticks unsalted butter, softned
1 cup white sugar
1 cup light brown sugar
2 large eggs (I actuall use 1 1/2 because I like my cookie just a little more gooey)
1 tsp vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 tsp bakng soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tspground cloves
2 cups milk chocolate chips (Ghiradelli are the best!!)
Heat the ovent to 350 degrees
Using mixer, beat the butter until smoothe. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and pumpkin. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips. Drop by large, heaping teaspoons onto your baking sheet and bake 15-20 minutes (I cook mine closer to 13 minutes).