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Wednesday, September 28, 2005

My Favorite Cookie

I discovered this recipe just in time for my 1st Annual Cookie Exchange last year. Since then, it has been my favorite cookie.

Pumpkin Cookie:
2 c flour
1 & 1/3 c quick or old-fashion oats
1 t baking soda
1 t cinnamon
1/2 t salt (I usually omit)
1 c (2 sticks) butter/margarine, softened (I like to get the no salt kind)
1 c granulated sugar
1 c packed brown sugar
1 c pure pumpkin (not pumpkin pie mix just pumpkin)
1 large egg
1 t vanilla
3/4 c chopped walnuts

3/4 c raisins

Preheat oven to 350. Grease baking sheets.

Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop tablespoons of dough onto prepared baking sheet repeat with remaining dough.

Bake for 14 to 16 minutes or until cookies are firm and lightly browned. cool on baking sheets for 2 minutes; remove to wire racks to comepletely.


Rich said...

The official taste-tester says: If the rest are as good as the first two, you have a good bunch. Ba-da-da-da-da... I'm lovin it...

Anonymous said...

Edie says: We must plan another cookie exchange this year!

Anonymous said...

From Edie.
Phil brought this home a couple of weeks ago, and boy o boy! are they good! Blondies
1c.(4oz) pecans or walnuts
1-1/2 C. (7 1/2oz) unbleached ap flour.
1t. baking powder
12T.(1 1/2 sticks) unsalted butter, melted and cooled
1-1/2 C. (10 1/2oz) packed light brown sugar
2 lg. eggs, lightly beaten
4t. vanilla extract
6 oz. good-quality white chocolate chips (1C) or 3 oz. each white chocolate, & semisweet chocolate chips.
adjust oven rack to middle position & heat oven to 350 degrees. spread nuts on lg. rimmed baking sheet and bake until deep golden brown, 10-15 minutes. transfer nuts to cutting board to cool, chop coarsley and set aside. 2. while nuts toast, cut 18in. length foil and fold lengthwise to 8in. width. fit foil into length of 13 by 9in. baking pan,pushing it into corners, and up sides of pan. allow excess to overhang pan edges. cut 14in. length of foil and fit into width of baking pan in same manner, perpendicular to firsh sheet. spray foil lined pan with nonstick cooking spray. 3. whisk flour, b.powder, and salt together in med. bowl, set aside. 4. whisk melted butter and br. sugar together in med. bowl until combined. add eggs and vanilla and mix well. using rubber spatula, fold dry ingredients into egg mixture until just combined. do not overmix.fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula. 5. bake until top is shiny,cracked, and light golden brown, 22-25 minutes. do not overbake! cool on wire rack to room temperature. remove bars from pan by lifting foil overhang and transfer to cutting board. cut into 2in. sq. and serve.
As I said, they are DELICIOUS.