Our favorite chocolate chip cookie recipe---these are baked year round in our house.
Simple in taste this non-traditional cookie combination has been in my recipe binder since my university days.
Pumpkin Chocolate Chip Cookies
2 cups all purpose flour
1 cup quick cooking oats, uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated white sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 cup canned pumpkin
1 cup chocolate chips*
Preheat oven to 350 degrees.
In a small bowl, combine flour, oats, baking soda, cinnamon and salt.
In a large bowl, cream butter; gradually add sugars, beating until light and fluffy. Mix in egg and vanilla. Add flour mixture alternately with pumpkin, mixing well after each addition. Stir in chocolate chips.
Drop dough onto lightly greased cookie sheets. Bake in preheated oven 20-25 minutes, or until cookies are lightly browned. Remove to wire racks to cool completely.
*I most often use milk chocolate chips, but dark chocolate chunks marry very well with the pumpkin.
I collect vintage baking pans, usually to store my office supplies, but I love repurposing them as gift tins during the Holidays.
A few pinecones left over from our garland and you have a special Holiday treat to share.
