I should make it a secret family recipe -- it's really that good -- but that would be like hiding fine art or country music. The world needs these things. Also, the more YOU all eat, the less apparent my pumpkin-like shape will be.
The Only Cookie You Need in the Fall:
2 eggs
1 29 ounce can pumpkin
1 cup oil
2 cups sugar
4.5 cups flour
4 tsp baking powder
2 tsp each of:
cinnamon
salt
baking soda
milk
vanilla
at least one package of chocolate chips
nuts (optional)
Combine the wet stuff with the sugar: (eggs, pumpkin, oil, vanilla, milk) Blend well. Add dry stuff. I usually stir in the chips last and keep aside a portion of the batter to add nuts so I don't have them all with nuts. (I find it nuts that people don't like the nuts, but to each his own.)
The batter will be wetter than you think it should be, but don't worry. Drop in lumps, but don't get too big. They're pretty rich if you do it right. They should stand up rather than spread out.
Spray your cookie sheet with Pam or a substitute. Bake at 350 for 11 minutes. Don't let the bottoms get too brown.
They're fabulous right out of the oven and the chocolate won't scar even though you think it might burn a hole right through your tongue. It's well worth the pain. They're also good with a dip or six of ice cream next to them.
The recipe makes a lot of cookies. Especially if you are a responsible sizer. I recommend sharing or resigning yourself to shopping for a larger size. But remember: it's pumpkin so it's healthy and practically the law for this time of year.
For those of you who can't help yourselves, I used Truvia instead of sugar, whole wheat flour in equal parts with white flour. I wanted to use an oil substitute but wasn't brave enough. Next time I'll try half oil and half applesauce, a trick I learned from Cindy Athey.
But this is a post in honor of one Jennifer Lynn Reed Chase. My favorite sister-in-law now and forever. With or without pumpkin chocolate chip cookies. (But especially with...)
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