I always thought that Pumpkin Chocolate Chip Cookies were a really great idea--can't go wrong with pumpkin, right? Ditto for chocolate, obviously. But I have reservations about the recipe we've been using, which uses oil and produces a fluffy cookie which becomes too moist for me after a few days. But this recipe solves all my problems. Pretty obvious, really; it's just a regular choc chip recipe with less egg and more dry ingredients. Oats provide texture and soak up the extra liquid of the pumpkin. Used Ghirardelli double choc chips, which are bittersweet (healthier, right?) and made half the batch with walnuts (Omega 3s. Hmm. With the beta carotene from the pumpkin, these are, like, Health Cookies! But for the butter and sugars...)
I used more like 1/2 cup of white sugar and also skimped on the brown sugar a wee bit, so they're not super sweet. And I added extra cinnamon, as well as a little allspice. And yes, I'm going back to editing my chapter now.
: )
[After further consideration I think I'd increase the pumpkin to, say, the whole can, and reduce the butter. Would that work? The pumpkin flavor seems just a little weak to me.]
Posted by Heather at November 16, 2004 01:57 PM
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