Sunday, October 2, 2011

Pumpkin Choc Chip

I am having a love affair with Pumpkin Chocolate Cookies.

Young Adult searching for just the right cookie to soften heart. Must be eewy gooey and piping hot. Must not crumble under pressure. The plumper the better. {Yes, Plumper is a word} As found on Urban Dictionary:
Plumper}a fat yet very alluring female woman cookie. Curvy. Plumper than the average lady cookie ,(hence the name) but nonetheless very attractive.

Not all p.c.c's are created equally. I do not appreciate a dry cookie. They should be wet! You should have chocolate somewhere on your upper/lower lip or smeared across your lip or cheek when finished. This recipe is delightful. I think you should try it. 

***Notice, these are not as plump as I would like. I wanted plumper {word of the day}, but all I got was plump. The second batch I made was better....but they got gobbled up. I guess I will just have to make another batch (;

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine)
2 cups semisweet chocolate chips
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
3. Add vanilla and chocolate chips.
4. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

1 comment:

Alicia said...

YUM! One of the best things about fall.