I love how a particular recipe can make me feel connected to people. For example, this recipe came to me via my sister but it is originally my grandmother's. My family and I are spread out around the country, but anytime I make these cookies, I feel what it is like when we are together. Today, when I was talking to my mom, I told her I was making these cookies. I could hear that collective nostalgic sigh- for comfort and love and how that is all wrapped up in this spice laced cookie.
These cookies are fun because they are just a little bit different than the standard pumpkin treat. They also keep beautifully. The chocolate chips are my addition. I love the combination of chocolate and pumpkin, but if you don't, feel free to leave the chips out.
Chocolate Chip Pumpkin Cookies
1 1/2 cups butter, room temperature
2 cups light brown sugar
1 cup granulated sugar
1 15 oz. can pumpkin
1 tsp vanilla
4 cups flour
2 cups quick oats
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1) Preheat the oven to 350.
2) Cream together the butter and sugars until fluffy.
3) Mix in pumpkin, egg and vanilla.
4) In a separate bowl, wisk the dry ingredients together. (I usually sift my flour before adding because I am paranoid about lumps, but please don't feel it's a requirement.)
5) Add the dry ingredients to the wet ingredients until blended. (Yes, it is a huge batch of cookie dough. Good luck stirring. At this point, even my stand up mixer is complaining.)
6) Stir in the chocolate chips by hand.
7) Drop by tablespoons on to an ungreased cookie sheet and bake for 10-15 minutes until golden. Let the cookie sit for a couple of minutes on the cookie sheet before transferring them to cool on cookie racks.
I do not technically know how many cookies this recipe is supposed to yield. But I almost always get about 4 dozen.