Pumpkin Chocolate Chip Cookies...Amazing
1/2 cup shortening
1/2 cup unsweetened applesauce
2 cups white sugar
2 eggs
1 teaspoons vanilla extract
1 (16 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg (I use more)
1 cup milk chocolate chips
1 cup chopped walnuts (optional)
2 cups white sugar
2 eggs
1 teaspoons vanilla extract
1 (16 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg (I use more)
1 cup milk chocolate chips
1 cup chopped walnuts (optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown.
Try instead of chocolate chips:
cranberries(fresh or dried) and white chocolate chips,
cranberries and orange rind and a little fresh squeezed juice to the batter,
add a pecan to the top and drizzle with chocolate.
Let me know what you like best.
