Thursday, November 17, 2011
Have you ever tried cinnamon chips? I hadn't, but I came across a few recipes for pumpkin cookies that included them, so I decided to get some. What I discovered, though, is that apparently, at my grocery store, they're a seasonal item -- they didn't have them when I looked a few weeks ago, but then later on, they did. And they were worth the wait -- they add just the right spicy-deliciousness to these classic pumpkin cookies. I'm definitely going to buy a bunch more bags to stock up before the holidays are over, not to mention plenty of pumpkin. Some people may say that pumpkin cookies are a fall thing, but I'd eat these all year, they're that good. In fact, I think they might be my new favorite cookie.
Pumpkin Chip Cookies
Adapted from Libby's
2 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 c sugar
1/2 c butter, softened
1 c pumpkin
1 tsp vanilla
10 ounces cinnamon chips (one bag)
1. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl.
2. In another, larger bowl, beat together the butter and sugar until fluffy. Beat in the pumpkin, egg and vanilla. Then, beat in the dry ingredients.
3. Stir in the cinnamon chips.
4. Drop tablespoon-sized dollops onto a parchment-lined (or greased) cookie sheet.
5. Bake at at 350 degrees for 15 minutes, until the edges are firm.
6. Let cool on pans for 2 minutes, then remove to a cooling rack.