Eggless Chocolate Chip Cookies

Ever use your last egg for breakfast and need to make cookies? Or have you ever been 1 egg short and wonder can I still make this recipe? Well lately I've been trying to avoid eggs in my baking and have found a few different ways to substitute eggs. This is just one recipe you can't tell is eggless at all. There are a few different substitutes that can be used for eggs and a few are explained below.

Eggless Chocolate Chip Cookies

1 1/8 cup all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup butter (salted, 1 stick)
1 cup granulated sugar
1/2 cup dark brown sugar (firmly packed)
1 tsp vanilla extract
1 1/2 Tbsp ground flax seeds**
4 1/2 Tbsp water
3/4 cup semi-sweet chocolate chips

Preheat your oven to 375 degrees.

In a bowl combine your flax seeds and water together, place in a microwave for 15 30 seconds. The flax seeds will absorb the water and turn into a thick, gel like substance. It will be the consistency of egg whites. Set this mixture aside. Cream together the butter, sugars and vanilla, then add in the flax seed and water mixture. Stir until combined. In a separate bowl combine the dry ingredients (flour, baking soda, and salt.) Slowly add the dry to the wet mixture. Beat until the dough comes together. Add the chocolate chips and stir just until coated with the dough.

I use an ice cream scoop to make my cookies, this way they will all be the same size. Using an inch scoop I yielded 30 cookies from this recipe. Scoop your cookies onto a non-greased baking sheet and place in the oven for about 12 minutes, until golden brown. Let cookies harden on the warm baking sheet for a few minutes before moving them to cooling racks.

**Flax seeds are a great substitute for eggs. You can find them at any grocery store usually in the natural foods section. I usually buy the ground flax seeds, but you can also buy whole fax seeds, however if you want to use them as an egg substitute you will need to grind them either in a Cuisinart or coffee grinder. Flax seeds have Omega 3s and a ton of other good for you vitamins and minerals. Other egg substitues with measurements are listed below.
1 Tbsp ground fax seeds with 3 Tbsp water = 1 egg
1/4 cup applesause = 1 egg
Egg beaters (follow directions on container.)
For more check out this PETA link.

Also this recipe can easily be made vegan by using vegan butter, and carob chips as replacements. Some vegans do not eat regular refined granulated sugar (because of the refining process.) So you if you are making these for a vegan you should buy vegan sugar and use it instead of the sugar you have in your cabinet, usually found in a natural foods store.

Treasure Cookies

So these cookies are weird lets just start with that, they have only 1/2 a cup of flour, no sugar, no eggs and no vanilla extract! What kind of cookies are these? I had to make them and find out if they are good. I found the recipe on allrecipes.com. They were extremely easy to make. I made a few changes to the recipe and I think they turned out great!


My inspiration behind the few changes that I made were that I wanted them to taste like the Caramel DeLite girl scout cookies, and I think the tastes are there. Great new cookie to add to the bank of recipes.


Treasure Cookies

1 1/2 cups graham cracker crumbs
1/2 cup flour
2 tsp baking powder
1 14oz can sweetened condensed milk
1/2 cup unsalted butter, softened
1 1/3 cups flaked coconut
2 cups semi-sweet chocolate chips
1 cup chopped pecans
1/4 cup toffee bits

Preheat your oven to 350 degrees.


First you want to toast the pecans and the coconut, just to deepen the flavors of each. Make sure to not burn either one they should just start turning brown and they will each start to smell once they are ready.

Beat the butter and the condensed milk together until smooth. Add the baking powder, graham crackers and flour, beat until smooth. Add in the toasted pecans and coconut, then the chocolate chips and the toffee bits


Stir to combine, spoon onto a baking sheet and cook for 9-11 minutes. I got 21 bigger cookies from this batch.


These will be going off to the office as a reward for all the hard work that has been going on lately. It is not usually this crazy in the office but times are changing and big things have been happening, so everyone has been working very hard. It is time to reward everyone. :)

Everyone at work loved them, they were a bit hit. So next time you need something a little different make these and they will be enjoyed by all!

Oreo Chocolate Chip Cookies

Happy 1st Birthday Smart Cookie! My blog is officially one year old. It does not feel like a year ago that I started it. Thank you all so much for following my blog, commenting and being a part of this. It has been a great experience so far and I can't wait to continue.


To celebrate I decided to make chocolate chip cookies, except add in something a little extra special Oreos! Yum.


I used the classic Toll House Cookie recipe and added some different chips and crushed Oreos to the batter.

Oreo Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
1 cup semi-sweet chocolate chips
1 cup crushed oreo pieces
1/2 cup milk chocolate chips


Preheat your oven to 350 degrees. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy and light in color. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, baking soda and salt. Stir in morsels and oreos. Drop by rounded tablespoon onto baking sheets.

Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Serve and enjoy for a special occasion (such as a 1st birthday!!)

Oatmeal Toffee White Chip Cookies

I know it's a mouthful of a name, but this cookie is chock full of goodness. I bought toffee bits because I thought I was going to make a different cookie recipe, but I went on to the Hershey's website and found a Oatmeal Toffee Cookie and thought it looked pretty good. I decided why not, lets give it a try and let me tell you they smell so good. The toffee and white chocolate in a wholesome oatmeal cookie. Wow this cookie is good and it is a little different which made me really like it.


Oatmeal Toffee White Chip Cookies

1/2 cup unsalted butter, at room temperature
1 egg
1 tsp vanilla
1 cup light brown sugar
1/2 tsp cinnamon
1 1/2 cups quick-cooking oats
3/4 cup plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup plus 2 Tbsp Toffee Bits
1/2 cup white chocolate chips

Preheat your oven to 350 degrees. Beat the butter and the sugar together on a medium speed until creamy. Add in the egg and once incorporated add in the vanilla.


In a medium size bowl mix all of the dry ingredients and then slowly add it into the butter and egg mixture. Once the dough has formed add in the toffee bits and the white chocolate chips stir to combine.


Scoop a big tablespoon and place on your baking sheet. I use a large ice cream scoop which is more like 2 generous tablespoons. Bake at 350 for 14-17 minutes. Let them sit on the tray for one minute before taking them off the baking sheet and place on a cooling rack. I got 15 cookies from this recipe.


These may show up at the super bowl party...if there are any left! These are really yummy cookies.

Triple Chip Cookies

This is the second year that I will be donating cookies to the Boston University chapter of my sorority, Alpha Delta Pi. Last year in a news letter I saw that this chapter needed some help during their recruitment. I was willing an eager to help. I volunteered to make them a lot of chocolate chip cookies, I think last year it totaled about 100 cookies. This year I wanted to try out a new chocolate chop cookie recipe and also make them a few other things (you'll see those in some future posts.)


Triple Chip Cookies

1 1/2 cups unsalted butter, softened
1 1/4 cups granulated sugar
1/4 cup packed dark brown sugar
1 cup packed light brown sugar*
1 Tbsp vanilla
2 eggs
4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 12 oz bag semisweet choclate chips
6 oz dark chocolate chips
6 oz milk chocolate chips

*If you do not have both kinds of brown sugar you can just use a total 1 1/4 cup of whatever brown sugar is in your cabinet.


Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed until light and fluffy. Stir flour, baking soda and salt in a bowl and then add it into the butter mixture. Stir in chocolate chips.

Scoop on to an ungreased cookie sheet, drop dough by tablespoonfuls or ice cream scoop leave about 2 inches apart for spreading.


Bake around 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes on the sheet and then remove to a cooling rack. I made 38 larger cookies.


The original recipe for these cookies can be found here. I was a little unhappy with the final look of these cookies I thought they didn't rise enough in the oven and were a little bit too greasy out of the oven. Overall the taste was great and enjoyed. I can't wait to give these to my local sorority sisters hopefully the cookies will give them the energy to smile and talk to hundreds of college freshmen and sophomores who may want to join Alpha Delta Pi.

Holiday Trays, Bags, Boxes & Tins

Finally it's that time of year. I can hand out my cookies to my co-workers and family. I spend the majority of Sunday stacking, packing and organizing cookies to be mail, dropped off and given away. It was a lot of hard work but everything came out great. These cookies have all had been made previously and frozen to keep them good.


The cookie "trees" as my co-workers call them were bagged and tied up with a bow and a card and left on their desks this morning. Each held 11 different kinds of cookies. Everyone loved them. If you want to try to do these on a smaller scale, pick 3 or 4 different kinds of cookies and make a lot of each. It's a great way to show your appreciation of the people you spend about 8 hours a day 5 days a week with.


Don't forget the other office. I packed up and shipped off a box of cookies to our St. Cloud office so they could participate in the holiday cheer.


The next thing that got packed up (and put back in the freezer for next week) was a tin of cookies for Ben's family on Christmas Eve and two trays of cookies.


Each tray will be going to each side of Ben's family, a Christmas tray for his mom's side and a Hanukkah tray for his dad's.


Everything came out great and I gave the extra cookies to my roommate and her boyfriend and a few were left over thankfully to give to the boys for Sunday football. It was hard work but I can't explain how good it makes me feel inside to do this, I can't wait until next year. I'll plan to do it bigger and better.


I love doing this every year, and hope someday that I start taking orders and have my own bakery so I can make cookies and make people smile all year round. :)

Snickerdoodles

Ok, one last cookie for the co-workers. This is it because I will be putting together the bags tomorrow. I decided to go with the tried and true Snickerdoodle.


Most of the recipes for Snickerdoodles that I have ever made have cream of tartar as one of the leavening agents, having just moved into my new apartment I have not yet fully stocked my cabinets. I decided to do a little searching to see if a recipe existed without cream of tartar. I feel upon one from Food Network that seemed great. It used corn syrup, which I do have so it was perfect.

Warning with this recipe, it says that it makes 35 to 40, however I got over 50 cookies so I would next time half the recipe unless you need to feed a lot of people.


Snickerdoodles

Topping:

3 tablespoons sugar
1/2 teaspoon cinnamon

Dough:

3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup unsalted butter, room temperature
2 cups granulated sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.

Stir together the dry ingredients and set aside.

In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs one at a time, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour.

Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on a sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.


I liked these better than regular snickerdoodles with cream of tartar, it was the addition of the corn syrup, I think. Everyone will love them!

Ultimate Triple Chocolate Cookies

I found this recipe on a few different blogs, and thought that this would be the icing on the cake for my holiday cookie bags that I will be giving out to my co-workers. I did change it a but here is the original recipe from Ghirardelli.


Each new apartment and place that I live I have to get used to the oven and this new oven is hot! I've lightly burned some bottoms of a few different cookies, but just like the new noises, the heat system and the water pressure every oven is different and it takes trial and error. A few of these cookies went in the trash, but I think my oven is about 25 degrees hot. I will list all the recipes at the original temperature that is listed on the recipe and not what I'm personally baking these cookies at. The other huge issue I have is that growing up we had a gas cook tops and electric ovens, so that's obviously what I'm used to. I really hate electric cook tops and gas ovens but until I get to build my own kitchen I'm suck with whatever my landlord wants.

These (besides the oven temperature issue) came out great. They look wonderful, yummy and so chocolaty.


Ultimate Triple Chocolate Cookies

11 1/2 ounce Bittersweet Chocolate Chips
6 tablespoons unsalted butter
3 eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
12 ounce Semi-Sweet Chocolate Chips
1/2 cup chopped walnuts
1/2 cup White Chocolate Chips

In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir into chocolate mixture.

In small bowl, stir together flour and baking powder; fold into the chocolate mixture. Gently mix in semi-sweet chocolate chips, white chips and walnuts. Place bowl in the refigerator for an hour to harden the dough before baking. (The original recipe calls for forming it into logs and then slicing, however the dough was way too wet to roll into logs. I would suggest just cooling it down in the bowl and then dropping the cookies instead of slicing them.) Heat oven to 375°F.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.


Everyone will love them, they are intensely chocolaty and rich but so good!

M&M Cookies

I'm coming up to an end of Holiday cookies (hopefully) I think I will be handing out my cookie bags to my co-workers next week and this is one of the last cookies that they will receive. Don't worry though I have Hannukah and Christmas cookie baskets that will need to be ready in the week after next, so don't worry there will be more recipes from me.


Last year I included an M&M cookie and I wanted to again this year, I think it's because when I was little I used to love getting these from the bakery. It was my favorite. I would eat the cookie around the M&M and save the M&M bites for last. The M&M cookies that I remember were more like sugar cookies, dense and a little hard. These did not come out that way, they were more like chocolate chip cookies but with M&Ms. They were good, just not exactly what I wanted, so I'm still on the look out for my perfect M&M cookie. I got the recipe from a fellow Blogger.


M&M Cookies

1 cup packed dark brown sugar
1/2 cup white sugar
1 cup unsalted butter, at room temperature
2 eggs
1 1/2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups M&Ms

In a bowl with an electric mixer cream butter and sugar, then add eggs one at a time. Add in the vanilla and then the dry ingredients until smooth. Pour in 3/4 cup M&Ms.


Scoop onto cookie sheets and bake for 9 to 11 minutes at 350 degrees. Once scooped press a few M&Ms into the tops of the cookies. Bake and enjoy!

Chocolate Sugar Cookies

I make cookie bags for my co-workers for the holidays, last year they loved them and this year I tried to find new recipes to impress them. I found this one, it was so simple to make and is a good basic cookie, nothing mind shattering, but good and simple and sometimes that is just perfect.


Chocolate Sugar Cookies

1 1/4 cups all purpose flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups granulated sugar
10 Tbsp unsalted butter, room temperature
1 egg

Preheat your oven to 375 degrees.


In an electric mixer mix the flour cocoa, baking soda, baking powder, salt and sugar. While on a low speed add the butter and the egg, continue mixing until dough comes together in a ball.

Scoop (I used a large ice cream scoop) and place on the baking sheets about 2 inches a part, these will spread. With slightly moist hands flatten the tops of the dough. Bake for about 9-14 minutes (depending on size of cookies) your cookies should just start to be firming when you want to take them out.

Take off your baking sheet and place on a cooling rack.


This recipe is a great chocolate base cookie, would be fabulous as a ice cream sandwich cookie, or dusted with powdered sugar to make them sparkle. I can't wait to include these in the cookie trees this year.

Salt and Pepper Cocoa Shortbread Cookies

I convinced my mom to buy a used edition of Baking: From my Home to Yours by Dorie Greenspan. I've seen so many blog posts about Tuesdays with Dorie, and wondered about some of the recipes that were picked. I'm always drawn to the more unusual recipes and flavors. I'm not sure why but I decide that my first venture into this cook book would be to make Salt and Pepper Cocoa Shortbreads. Then we would really know, if these came out yummy well then this cook book was probably a good investment.



Salt and Pepper Cocoa Shortbread Cookies

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 sticks unsalted butter, at room temperature
2/3 cup confectioners sugar
1 large egg yolk
1/2 tsp fine sea salt
1/4 tsp ground pepper
1 tsp vanilla extract


Mix the flour and cocoa together in a bowl and set aside. With an electric mixer beat the butter until smooth and add in the sugar, continue to beat until they incorporate. Add the yolk, salt, pepper and vanilla, beat until smooth. Add the flour and cocoa mixture in a few separate additions. Mix until combined.

Turn the dough out onto your workspace and divide the dough in half. You want to roll 2 six inch logs, wrap in plastic wrap and place in the refrigerator for 4 hours.

Once the dough has chilled cut the logs into 1/2 inch rounds (you will end up with 24 cookies) bake for 12-15 minutes in a 350 degree until firm. Let them cool a minute on the hot trays before moving to cooling racks.


My dad the official taster here said that he could not taste the pepper in the cookies, he was guessing all over the place, asking if they were brownie cookies, then telling me there was a flavor he could not identify, he ended thinking it was a different kind of chocolate that I used. So in the end they're good, and people will like them. Unusual in name only and the flavors blend to make them a nice chocolate shortbread. Maybe the intent of both the salt and pepper as in many cooking dishes are just to enhance the flavors already there and not make a salt or pepper statement in the cookie.

In the end I can't wait to make another recipe from this cook book. It was a good buy.

Danish Butter Cookies

Yum. These smell and taste so good. They remind me of Pepperidge Farm Chessmen Cookies, which I used to eat by the container because I loved them so much. These sparkle with the sugar on top and are perfect for holiday cookies. They are buttery and sugary and just really good. I found them in Gourmet December 2008 magazine.


Danish Butter Cookies

4 cups all-purpose flour
1 tsp baking soda
4 sticks unsalted butter, at room temperature
3/4 cups granulated sugar
1 large egg beaten
1/2 cup sugar in the raw

I halved the recipe (above is the original) and I got 45 cookies, so unless you are making enough cookies for an army I would recommend halving the recipe and getting a more manageable amount of cookies. As is Gourmet says the recipe will make 9 dozen!

Mix flour and baking soda together in a bowl. Meanwhile beat butter with an electric mixer until light and fluffy. Add the sugar then the flour mixture until combined.

(If you are doing the full 9 dozen cookies) you should split the dough in half and roll out two separate 15 by 10 rectangles. Place the ball of dough between two pieces of plastic wrap and roll out using a rolling pin (I rolled out one.) Place on a baking sheet and put in the refrigerator for about 30 minutes. Once the dough has chilled preheat your oven to 325 degrees and cut the dough into 2 by 1 1/2 inch squares. I used a ruler it just makes the process a lot easier. Reroll out the scraps. These do not spread a lot so you can fit about 8 on a tray at a time.

Brush each cookie with the egg and then sprinkle the tops with the coarse sugar. Bake for 10-15 minutes just until the tops start to get golden from the sugar. Let cool on the trays for a minute before removing to cooling racks.


Serve or pack up to freeze and bring to your holiday festivities.

Cinnamon Bun Cookies

I was really excited about this recipe, thought it would take the place of boring old snicker doodles in my holiday baskets. This first attempt did not work out how I imagined. I will be making these again and I will note the changes that I'm planning to make for next time. Everyone loved the flavor of the cookie, and I loved the idea of it, that's why I'm planning to give this one a second shot.


I found other cinnamon bun type cookies but a lot of them had an icing on them. Since I freeze my cookies usually to use later icing does not stay very well frozen. You can always freeze the base cookie and ice them when you want to serve them. I found this recipe from Bake or Break, it seemed great. You do need to make these a day a head and refrigerate the dough, so before you read this and get your hopes up for bringing them into work tomorrow you'll need that extra day.


Cinnamon Bun Cookies

Dough
1 1/4 cups sugar
3/4 cup unsalted butter at room temperature
1 egg
1 tsp vanilla
1 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt

Filling
4 tbsp sugar
2 tbsp chopped pecans
2 tsp cinnamon

Beat the sugar and butter until creamy with an electric mixer. Add the egg and vanilla. In a separate bowl combine the flour baking soda and salt. Gradually add the flour mixture to the butter mixture. Form into a ball, cover with plastic wrap and refrigerate for an hour.


The recipe originally says to roll the dough out on a floured surface into an 18 by 10 rectangle. Next time I do this I'm going to split the dough in half and roll each out until they are about 1/8 inch thick (I'm not sure of the dimensions, you want to make sure its not too thin, but you want it to be a rectangle.) This was because when I made these they spread really thin and a lot bigger than I wanted. So next time if I make them smaller to begin with and roll them a lot tighter they may not spread so much.

Mix the filling ingredients in a small bowl. Sprinkle over the dough and press into the dough. Roll beginning with the long side. Roll tightly. Place the seam side down on plastic wrap, cover and refrigerate over night. In the morning cut into 1/2 inch slices and cook in a 350 degree oven for 9 minutes. Let them sit a minute on the hot pan before transferring to a wire rack to cool.


So my warnings are in there, they might come out big, thin and delicate, but they will be yummy and people will enjoy them. And with my changes I think that these could be a perfect cookie.

Good luck. :)

Apple Cider Cookies for Ben

I was not sure that a recipe for cookies that had pieces of apple and apple cider in them existed. I thought only Ben would want a cookie like that, and it probably didn't exist. After looking through all the blogs I could find yesterday, I found a recipe for Apple Cider cookies and was so excited. I changed the recipe because I did not have the Mulling Spices and thought it was not worth spending a lot of money on whole spices when I might never use them again. I think the cookie was just as good if not better with my changes.


Apple Cider Cookies

1 stick of butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 egg yolk
1/2 cup reduced apple cider
1 1/2 tsp vanilla
2 cups diced apples (Fiji)
1 1/2 cups oatmeal
1 cup graham cracker crumbs
1 cup flour
2 tsps cinnamon
1/4 tsp cardamom
1/4 tsp all spice
1/4 tsp cloves
1/4 tsp salt 1/2 tsp baking soda
2 cups sugar in the raw

You need to start off with reducing the the apple cider down, you want to start with 3 cups of apple cider and reduce it to 1/2 a cup all the flavors will intensify and add so much to this recipe. It took me more than an hour to reduce the apple cider, I think the sauce pot I used was too small. You want to bring it up to a boil and then reduce down to a simmer until the cider has reduced.

With an electric mixer cream the butter and the sugars together. In a small bowl whisk the egg yolk, vanilla and the reduced cider together (you want to make sure that the cider is at room temperature or you will cook the egg.) Mix until smooth.


In a large bowl combine the dry ingredients, flour, spices, grahams, oatmeal and apples, stir. Slowly add the dry mixture into the electric mixer with all the other ingredients. Mix until combined. If the mix looks a little wet add in another 1/4 cup of oatmeal (mine was wet and I didn't and when I cooked them they came out a little runny and spread way bigger than I wanted, next time I will add this 1/4 cup of oatmeal.) Refrigerate for 30 to 45 minutes.

Preheat your oven to 350 degrees, spoon the dough into balls 2 tbsp big roll in the raw sugar then place on cooking sheets. Bake for 10 to 12 minutes. My cookies stuck to the pan as well because of the sugar, so next time I wouldn't roll the bottom in sugar so they come up easier off the pan. Let cool on a cooling rack. I came out with a few dozen good cookies and a bunch of broken too soft broken apart too fragile cookies.


Ben loved the taste of these cookies, so next time I make these I will defiantly add in more oatmeal and use less sugar in the raw. I'll update this post when I do make them again and let you know how they come out. I was almost ready to give up on these cookies and do an Apple Cider Cookie: Fail but in reality the flavor was there the structure wasn't and that can hopefully be fixed. They will go on the Thanksgiving cookie platters, even some of the broken, ugly ones will end up hiding on the tray. No one has to know, and honestly if they taste good, the will get eaten. :)

Pumpkin Harvest Cookies

So Ben loves pumpkin, and honestly there are not enough recipes out there for pumpkin cookies. I asked Ben what kind of cookies I should make today and he said Pumpkin or Apple Cider. I have yet to find a cookie recipe with apple cider in it (which I have emailed Gourmet to hopefully find one for me, but if any of you know of one send it my way.) I thought these Pumpkin cookies seemed a little different than just your typical Pumpkin Chocolate Chip which I made a few weeks ago. I found them on Cookie Madness but was a little concerned because Anna never went back to post pictures or comments about these cookies. But I figured the ingredients looked good, and it would be a good addition to my Thanksgiving Cookie Plates.


Pumpkin Harvest Cookies

2 1/4 cup all purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking soda
2 sticks unsalted butter, room temperature
1 1/2 cups dark brown sugar, packed
1 cup canned pumpkin
2 eggs
1 tsp vanilla extract
8 oz white chocolate chips
1 cup chopped toasted pecans

Preheat your oven to 350 degrees. Stir together the flour, spices and baking soda in a medium bowl.


In an electric mixer beat the butter and sugar together. Mix in the eggs (one at a time) and then the pumpkin and the vanilla. Slowly incorporate the dry ingredients until mixed. Add the white chocolate and the pecans. Bake for 8-10 minutes depending on size. The tops should be set and the bottoms starting to brown. This made 14 big cookies and 20 small cookies.

I froze these to put on my holiday cookie trays and they should stay about 3 to 4 months. Later I will be bring one over to Bens for the taste test. Hopefully he loves them!