Picture this: A blue kitchen table full of mismatched plates and home baked cookies. A Christmas tree lit in the corner of a room full a children of various ages who are playing with assorted musical instruments. Parents talking in the kitchen over fresh bread and herb butter. And the knowledge that you were about to take home more cookies then you really need!
We hosted a cookie swap for our neighborhood family group. It was so much fun. Everyone brought a plate of cookies and we enjoyed a very casual evening. The kids dug into our music corner and played with wood flutes, boom whackers, keyboards, and various percussion instruments. Amazing conversation was had and fun was had! And lots of cookies were eaten!
I did not make a plate full of snowmen sugar cookies or traditional Christmas treats. Instead I took some paces back to early fall and made a huge batch of pumpkin chocolate chip cookies. Dare I say they were pretty amazing. A soft almost muffin like cookie full of cinnamon, vanilla, and chocolate.
Pumpkin Chocolate Chip Cookies
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
Fresh nutmeg
1 stick butter, room temperature
1 cup brown sugar, packed
1/2 cup sugar
1 egg
15 oz can of pure pumpkin
1 1/2 tsp vanilla extract
2 cups semi sweet chocolate chips
1. In a smaller mixing bowl whisk the first 4 dry ingredients together. Grade fresh nutmeg into mixture (1/2 a tsp should be good). Set aside
2. In a big bowl creme butter and both sugars. Add the pumpkin and vanilla and mix
3. Add egg and incorporate well
4. Gradually add flour mixture being sure to scrape sides and mix well.
5. Fold in Chocolate Chips
6. Drop on parchment lined baking sheet.
7. Cook at 375 F for 13 -15 minutes
8. Let cool for a few minutes and then place on wire rack.
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