Pumpkin Chocolate Chip Cookies
great cookie
Ingredients
- 1 cup spreadable butter or margarine (Land O Lakes butter with canola oil works well for this)
- 1.5 cups firmly packed Domino’s light brown sugar
- 1/4 cup cane sugar
- 2 jumbo eggs
- 1.5 cups pureed or canned pumpkin
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups all purpose, unbleached King Arthur flour
- 1 cup semi-sweet Ghirardelli chocolate chips
Instructions
- Pre-heat oven to 375
- In large bowl, beat together butter and sugar until creamy.
- Add eggs, pumpkin, vanilla, sea salt, baking soda, cinnamon, and nutmeg, stirring until thoroughly blended.
- Add flour 1 cup at a time and beat until well-mixed.
- Mix chocolate chips evenly throughout the dough.
- Drop 1/4 cup dough for each cookie onto aluminum cookie sheets, about six per sheet.
- Bake for 15-16 minutes until light golden brown.
Notes
Yield: 20-24 three inch cookies
Eat warm, five minutes out of the oven, or let cool completely and serve with ice cream. Sheila had a bowl of ice cream with a cookie and I made an ice cream sandwich with two cookies. Both of us had pecan praline ice cream with the cookies.