Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin [not pumpkin pie mix]
1 cup granulated sugar
1/2 cup LIGHT extra virgin olive oil or canola oil
1 large egg
1 cup unbleached, all purpose flour
2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 Tablespoon vanilla extract
2 cups semisweet or dark chocolate chips, best quality for maximum impact!
1/2 cup toasted, chopped walnuts
Heat oven to 350F.
In a large bowl combine the pumpkin, sugar, oil and egg. Set aside.
In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.
Quickly dissolve the baking soda into the milk; add to the pumpkin mixture.
Add the flour mixture to the pumpkin mixture and mix well to combine. Stir in the vanilla, chocolate chips and nuts.
Scoop (about Tablespoonful size) on to parchment paper lined cookie sheets [leaving room for some spreading of the batter]. Bake for 10 minutes or until lightly brown around edges and cookie tops are firm when gently touched. Makes about 3 dozen.
Recipe courtesy of Chef Bev Shaffer
Chef Bev Shaffer www.bevshaffer.com is the author of six cookbooks and frequent guest on television and radio.