Since I've been doing so much cooking from scratch I thought I would share a few of my favorite recipes. This is one I got from my friend K and we love it. Stan didn't think this combination sounded so good at first but his mind was quickly changed. Enjoy!
1 1/2 cups pumpkin puree
Combine and set aside:
4 cups flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
Cream on medium for 2 minutes:
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
Add 1/4 cup pumpkin puree and mix with wet ingredients for another minute. Add flour mixture and remaining pumpkin alternately until all is mixed together. Stir in white chocolate chips. Set in refrigerator for 1-2 hours.
Bake cookies at 350 degrees on a lightly greased baking sheet for 15 minutes (you may want to check on them early because 10 minutes is perfect for my oven but each oven is different). Makes 5 dozen cookies. Unbaked dough can be frozen in an airtight container.
I can't get pumpkin puree here I have to make my own. I thought that I would include that as well in case you want to try that out as well. My pumpkin puree turns out more like baby food consistency which is why the dough must go in the fridge before baking. If your dough is firm as soon as you mix it you may not have to wait the 1-2 hours.
Pumpkin Puree
Cut pumpkin from stem to bottom length wise. Scrape out pulp and seeds. Cover both halves with tin foil and bake in the oven at 350 degrees for 60-90 minutes. Let cool for a few minutes and then scrape the pumpkin out. Using a blender or food processor, blend until smooth. Puree can be stored in the refrigerator for a few days or frozen in Ziploc bags for future use.
2 comments:
I'm going to try and make this for Thanksgiving. I will probably by my pumpkin already pureed--sorry.
We collected the pumpkin seeds from our carved pumpkins and roasted the seeds. Didn't turn out as well as I had imagined it in my head. That is why I am a little scared to try pureeing my own pumpkin.
Sounds yumtastic.
Post a Comment