Anyone who knows me well, knows that I don’t cook. I
occasionally bake, and since dessert is the best meal of the day, you wouldn’t
think this chocoholic would mess up goodies. Guess again. I do have one
specialty, though, one cookie which the hubby asks for year round and I have to
tell him he needs to wait until fall.
I was working in the lab years ago when a co-worker
brought in the most wonderful cookies. I begged her for the recipe. The next
year when I brought in the same cookies, this co-worker asked me for the
recipe. I was stumped. Isn’t this your recipe? Nope, she denied it. So I really
don’t know where this came from. I have to tell you though that the key is real
pumpkin, not the stuff from a can. So here we go. This is how I spent my
weekend.
Cut open a pumpkin, cut it in a few pieces, clean out all
the seeds and gunk. Bake it in a 350 degree oven until it feels soft when you
poke it with a fork. I have no idea how long that is – always longer than I
plan for. I also did two pumpkins, two different varieties.
When the baked pumpkin is cooled, cut off the dried edges
and cut the good stuff into pieces which your food processor can handle. I
really did not take enough pictures of this messy process. These are times when
it would be nice if the hubby would take pictures for me.
Then you have to take a break and get some sleep. I told
you this is a process, by which I meant a two-day process.
Ok, the cookies.
I mix the dry ingredients first – in a huge bowl.
4
cups four, sometimes if the pumpkin is really juicy, I add another cup of flour
2
cups rolled oats
1
tsp salt
2
tsp baking soda
2
tsp cinnamon
Mix the moist ingredients and blend well.
1 ½
cups margarine, softened
2
cups brown sugar
1
cup white sugar
1
egg
1
tsp vanilla
2
cups pumpkin
Dump the moist ingredients into the dry ingredients. Add
one to two cups of chocolate chips.
Drop the dough onto greased cookie sheets – they must be
greased and you have to grease them if you reuse them. I also use one of those
cookie scoops, it is way easier than using two spoons to make the cookies.
4 comments:
I forgot to ask you to bring some to the PDAS last week-end, darn!! I guess I will go buy some pumpkins tomorrow & try myself.
That's right, Denise. Everyone gets to make their own pumpkin cookies!!
Pumpkins are in the oven, but, darn I can't make the cookies, I thought we had enough oatmeal :-(
I should have mentioned that you can use 2 cups of canned pumpkin, which is way less work. Not quite as good though, I'm just gonna warn you.
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