Thursday, October 14, 2010

Pumpkin Chocolate Chip Cookies

My mom used to make these cookies from a recipe she once got from a friend. When I was in college, my sister made some and sent them to me, and then when she was in college, I made some and sent them to her. For reasons we still don't understand, the ones I sent her took more than a month to navigate through the postal service and into her campus mail box. From what I have heard, she wanted to eat them so badly that she was pulling the chocolate chips out and nibbling on those. Her roommate had to forcibly remove the box from her hands and dispose of the contents.

The good news is that now that neither of us lives in dorm rooms, we can easily make these cookies any time we like. They are quick and easy and delicious. Everyone I've fed them to has loved them. Better yet - they don't have any butter or milk, so even my lactose-free friends can enjoy them! The pumpkin makes them moist, and they travel well (which is why we got in the habit of mailing them to each other in the past!).

Bake them! Eat them! Share them with your friends!

Pumpkin Chocolate Chip Cookies

Mix together:
1 cup cooked pumpkin
1 cup sugar
1/2 cup oil
1 egg

Combine, in a separate bowl:
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

Combine, in a tiny bowl:
1 tsp baking soda
1 tsp milk

Mix those three bowls together.

Stir in:
1 tsp vanilla
1 cup chocolate chips
1/2 cup nuts (optional)

Spoon onto cookie trays, and bake at 375 for 10-12 minutes.

1 comment:

  1. * and by 'no milk or butter' she means 'not enough milk that you would need to take a LactAid pill and no butter at all'. These cookies are SO good.