Pumpkin Chocolate Chip Cookies
Posted by Dana Pico on 2012/11/19
OK, most people will see this as more of a Hallowe’en to Thanksgiving recipe, but it’s really for all year ’round. It’s gone around my e-mail group, but York lost it and needed it again, so I said to myself, “Self, the whole purpose behind these cookies is lost, if you keep it a secret! Why don’t you tell the world, hey?”¹
- 2 cups canned pumpkin
- 1 cup sugar
- ½ cup cooking oil
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 2 tsp vanilla
- 1 bag Nestle’s Toll House chocolate chips
Preheat oven to 350º F. Combine pumpkin, sugar and oil in a mixing bowl. Add flour, baking powder cinnamon and salt, mixing well. Mix soda and milk in a separate container, then add to cookie mixture. Stir in chocolate chips and vanilla.
Drop by spoonfuls onto an ungreased cookie sheet, and bake @ 350º F until done; about 15 to 20 minutes. Serve warm with lots and lots of ice-cold milk, and napkins, since you’ll get melted chocolate chips all over your fingers.
And these cookies can be enjoyed by Democrats and Republicans, moonbats and wingnuts, and even the occasional Ron Paul supporter.
¹ – I’m guessing that some people will figure out from where that quote came. 🙂
Cross-posted on THE FIRST STREET JOURNAL.
One Response to “Pumpkin Chocolate Chip Cookies”
Sorry, the comment form is closed at this time.