Pumpkin Chocolate Chip Cookies

Every year in the fall, I always try to find a good excuse to make these cookies.  They are like fluffy pumpkin pillows accented by mini semi sweet chocolate chips.  They are so soft and tender and are the perfect treat with a glass of milk on rainy fall days.  I use my medium sized cookie scoop and got 5 dozen. These cookies don't spread much so they will pretty much remain the same size as what you put on the cookie sheet.  You could certainly make smaller cookies with a smaller cookie scoop (or of course the old spoon method works just fine also:) )  If you don't enjoy chocolate chips {uh! huge gasp}... then you could make a thin icing glaze and drizzle over these cookies.  They are excellent that way also!

Pumpkin Chocolate Chip Cookies
adapted by From Cupboard to Cupboard
from Cheryl
printable recipe

1/2 cup butter
3 cups sugar
15 oz can pumpkin puree
2 eggs
1/2 cup milk
6 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp allspice
1/2 tsp cloves
1 pkg mini semi-sweet chocolate chips

Preheat oven to 375 degrees.  Line baking sheets with SILPATS or parchment paper. A greased cookie sheet works fine.  Cream butter and sugar until mixed well.  Add pumpkin and beat until ingredients are combined.  Add eggs and beat until combined.  Then add milk.  Mix in.  In separate bowl, mix dry ingredients with a whisk.  Add to wet ingredients.  Mix until all ingredients are combined.  Add chocolate chips.  Mix in. Place cookies on prepared cookie sheets.  I used the medium cookie scoop and baked them for 14 minutes.  They will brown nicely and they are fluffy.  If using a smaller cookie scoop, I would bake them between 8-10 minutes.

Enjoy!

Happy Cooking!

Teauna

The BEST Chocolate Chip Muffins

When I think of muffins, I think of a yummy comforting breakfast. I also think that a muffin is an excuse to eat dessert for breakfast. I have so many recipes for muffins, but I really like the ones that use staple ingredients. I try really hard to not make daily trips to the grocery store! But when I'm up in the morning watching kids at 5 am, I can't really go to the store either. So, I always choose the recipes that I have everything for. These muffins are like eating a chocolate chip cookie for breakfast! I like to use mini chocolate chips because they distribute more evenly and your muffin is chock full of chocolatey goodness! Oh boy!

The BEST Chocolate Chip Muffins

adapted by From Cupboard to Cupboard
printable recipe
1 1/2 cups flour
1/3 cup sugar
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup butter, melted
1/2 cup milk
1 tsp vanilla
1 chocolate chips (I like semi-sweet mini choco chips)
Preheat oven to 375 and line a 12-hole cupcake pan with liners or spray with non-stick cooking spray. Mix together flour, sugar, brown sugar, powder, soda & salt in large bowl. Make a well in the middle. In a separate bowl, whisk together 2 eggs, butter, milk and vanilla. Pour liquid ingredients into the well of the dry mixture and mix until combined. Stir in chocolate chips. Fill each cup 2/3 full. Bake for 16-20 minutes or until they bounce back when you touch the top of the cakes. Immediately remove onto wire rack to cool. Yummy!
Happy Cooking!
Teauna

Chocolate Chip Cookies

This is, perhaps, one of the best Chocolate Chip Cookie Recipes I have baked... Such beautiful cookies that are crisp on the outside and so ooey and gooey on the inside. I have to admit that I have this thing that I will only use Nestle Toll House Chocolate chips... as I am a chocolate chip cookie snob. I should be ashamed to admit this, but... no.

I remember one night after just being married, I had a horrible dream that the grocery stores had all closed off their Nestle Toll House chocolate chip isle with huge pieces of wood and tons of nails! A TRUE NIGHTMARE it was! I ran to the store that morning and I think I spent a good $50 on chocolate chips so I would be prepared if this ever happened. So crazy I know, but this just proves to you what a C.C. Cookie snob I am! :-) (I'm really not kidding..)

This recipe will be one of the tops on our list now... I hope you enjoy it too!

1 3/4 cups butter, softened (do not use margarine!)

1 3/4 cups brown sugar

1 1/4 cups sugar

4 eggs

5 1/2 Tablespoons water

1 1/2 teaspoons vanilla

6 1/4 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

1 pkg semi-sweet MINI NESTLE TOLL HOUSE CHOC. CHIPS :-)

Preheat oven to 350. Lightly grease cookie sheets. In a large mixing bowl, cream together butter and sugars. Add eggs, water, and vanilla and mix until nice and creamy. Add flour, salt and baking soda to creamed mixture and mix well. Stir in chocolate chips. Drop by heaping teaspoonfulls onto prepared cookie sheets. Bake 10-12 minutes or until golden brown. This recipe made 6 dozen 3 1/2 inch cookies.

*I used a small cookie scoop but heaped it over. You could surely make smaller cookies, just cook them for less time. Small cookie scoop cookies should be done at 8 minutes or so...

Happy Cooking

Teauna

**OATMEAL APPLESAUCE COOKIES**

The kids and I have been juicing apples and making applesauce this weekend. We had a great neighbor that brought us 2 huge boxes of apples. As we were putting the apples through the strainer, the kids had a BRILLIANT idea! "How about we make applesauce cookies with the fresh applesauce Mom!".So, we did! I have made this recipe since I was a little girl in my Mom's kitchen. It always feels good when I'm able to make them in my kitchen with my kids! These cookies stay moist and yummy for quite a while as long as you keep them in an airtight container. They also freeze well! FYI: because these cookies are so moist, you will want to put wax or parchment paper between layers of cookies in an airtight container so they do not stick together! :-)

Cream together:
2 cups sugar
1 cup shortening

Add to first mix:
2 eggs
2 cups applesauce
1 tsp soda

Add to above mix:
3 1/2 cups flour, sifted
2 tsp nutmeg
3 tsp cinnamon
1 tsp salt
2 cups oatmeal

Add to above:
1 cup chopped nuts
1 cup chocolate chips (I like using mini semi-sweet chocolate chips)
Can add 1 cup uncooked raisins if desired

Bake at 375 for 12 minutes on lightly greased cookie sheets...

Happy Cooking
*Teauna*

FALL SPICE OATMEAL COOKIES

My kids suggested that I make some oatmeal chocolate chip cookies for them to take hunting with them. Of course, I like to make them "season-worthy" . Because I love the spices that sum up fall I decided to see what I could do with them... This is the recipe I came up with.

Cream Together:

1 cup butter, softened

3/4 cup packed brown sugar

1/2 cup sugar

Add:

1 tsp vanilla

2 eggs

Then add:

2 cups all-purpose flour

1 1/4 tsp baking soda

1 1/2 tsp pumpkin pie spice

2 3/4 cups quick-cooking oats

Then add 1 pkg mini semi-sweet chocolate chips.

Drop by teaspoonfulls on greased cookie sheets. Flatten slightly. Bake at 350 for 10 minutes. Let cool in pan then remove to wire rack. These will stay soft as long as they are stored in an airtight container. If they do start to get hard, place a piece of bread in the container with them and they will soften right back up!

This recipe made 5 dozen with my small cookie scoop!