Saturday, October 25, 2008
On Saturdays, We Bake
I adore the smell of pumpkin, which is why I dig October and November so much. Saturdays like this were just made for baking. And since I'm headed to the Tenth Avenue North concert tonight (come join me! Tickets at the door!) I figured I'd bake the guys some pumpkin goodness, because heck, I'm domestic.
This recipe is best because the cookies come out tall and uneven, almost like a scone. Makes four dozen. Thanks to Lynette for the recipe!
Pumpkin Chocolate Chip Cookies
4 cups ap flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp vanilla extract
½ cup butter, room temperature
½ cup shortening
2 cups sugar
1 can pumpkin (15 oz)(I prefer Libbys)
1 pkg chocolate chips
Cream together shortening, butter, sugar, pumpkin and vanilla. Mix in flower, baking soda, baking powder, and cinnamon. Add pkg of chocolate chips.
Bake at 350 for 10-12 minutes, do NOT over bake. Makes 4 dozen.
And yes, that's correct, there are no eggs in this recipe. I think the pumpkin has some "leavening" ingredient or something that doesn't need eggs. Is leavening even a word? I have no idea what I'm talking about.
Warning: Once you make these cookies and share them with friends, you will then be known as the Pumpkin-Chocolate-Chip-Cookie-Lady and every fall people will say to you "Hey, __insert your name here__, when are you gonna make some of those cookies for me again!" You've been warned.
And yes, Olivia helped bake. Here we are.
And yes, I wear Spirit 105.3 T-shirts all the time.
And no, I don't let her sit on the counter unattended.
And yes, she did dip the cup in the sugar and then sprinkle it on the counter when I wasn't looking.
And no, I hadn't taken a shower yet when these pictures were taken.
And yes, I plan to go take one right now. :-)