These cookies are fluffy and moist! One of the best recipes I've tasted. I got this recipe from a former college roommate, (the late) Laura Mackay. When she first told me about these cookies, I gagged. Who eats pumpkin AND chocolate together? And the batter wasn't very sweet! Well, I've since learned my lesson. These cookies are addictive!
Cream together:
- 1/2 C shortening (the zero trans fat kind)
- 1-1/2 C granulated sugar
- 1 C pure pumpkin (canned)
- 1 egg
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla
Mix in:
- 2-1/2 C flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 C chocolate chips
Preheat oven to 350*. Mix the ingredients above. Dough will be moist and fluffy, goopy. Drop by generous teaspoon-full onto greased cookie sheets. Bake for about 14 minutes (that seems to be the magic number.) Test them at 12 minutes. You do not want to overbake these or they will be too dry. The cookie shape will be imperfect with little swirls of batter -- like meringue -- which should be just slightly browned on the tips.
The cookies will be really moist the next day if you keep them in an air-tight container. ENJOY!
No comments:
Post a Comment