Cookie time!
I took cookie duty for a holiday party, which meant time to play in the kitchen! Which was a good thing, because I had something I wanted to try and a can of pumpkin in the fridge. Ended up with a pile of cookies - enough for the party, enough to eat and some for the freezer! Nick liked the pumpkin cookies best, but he's not a huge chocolate fan. Yes, I think he's crazy... So here's two cookie recipes that were a big hit in the Thelen house. Hopefully, the pumpkin cookies come out right - I was winging it with some extra pumpkin for the recipe and forgot to write down exactly what I did!
Double Rich Chocolate Cookies
Double Rich Chocolate Cookies
Preheat oven to 300
Combine and set aside
2 ½ c
flour (I use Bob's Red Mill Gluten Free Flour)
¾ tsp
xanthan gum
½ tsp
baking soda
½ c cocoa
powder
¼ tsp
salt
In separate bowl, cream:
1 c
packed brown sugar
1/2 c
sugar
1 c
softened butter
(6 York Peppermint Patties, softened - optional if you want a hint of mint)
Add and beat until light:
3
eggs
2 tsp
vanilla
Add flour mixture and 2 c chocolate chips and beat at low
speed
Drop dough onto cookie sheets 1 ½ inch apart
Bake for 18-22 min
Cool on flat surface
Pumpkin Spice Cookies
Preheat oven to 375
In large bowl, cream:
1 1/4 c butter, softened
1 1/4 c white sugar
Add to creamed mixture:
2 eggs
1 1/2 c mashed pumpkin (about 1 can)
1 tsp vanilla extract
In separate bowl, combine:
4 c flour
1 tsp xanthan gum
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp cardamon
1 tbsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
Combine flour mixture and pumpkin mixture, adding more flour if needed to get appropriate consistnacy to dough.
Drop onto greased cookie sheet
Bake for 12 minutes or until golden brown. These are soft and light cookies and don't spread much when cooking.
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