October 18, 2016

C&C in the Kitchen

Sometimes we cook with white flour and sugar, and it's not healthy, but it's good. Really good.

This pumpkin chocolate chip cookie recipe is one of my all time favorites. These cookies are delicious and moist (does anyone else hate that word??) and perfect for the dreary fall days.

Pumpkin Chocolate Chip Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 tbs pumpkin spice (or more if you really like pumpkin flavor)
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like

Preheat the oven to 325 degrees F.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Scoop mounds of the dough onto baking sheets (about 1/4 cup per cookie), spacing the cookies at least 2 1/2-inches apart. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.

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