As anybody in Tally knows, I love to bake…and I am always in search for another great cookie recipe. My favorite recipe is still the oatmeal chocolate chip walnut cookies, even though the “nutella cookies” are a close second. This past weekend, I was cleaning part of my computer and came across a recipe that I never tried, nor do I know where it came from. I made a couple minor modifications and wanted to share the recipe, as these cookies are wonderfully delicious and moist.
To get ready for Thanksgiving: As I was making Crock pot tortilla soup (recipe to come soon) and a German “Apfelkuchen” recipe (recipe to come soon), I was searching for the cookie recipe to make “muffin tops”. I realized that these weren’t even labeled as such. Hans called them “muffin tops” as they are supersoft and have the consistency of muffin tops. Anyhow…after not being able to find the recipe right away, I renamed them.
Ingredients (Makes around 40 cookies):
1 cup butter, softened
1 cup raw sugar
1 (14-ounce) can Pumpkin
1 large organic egg
2 cups white unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
Preparation (Long preparation time as baking time is pretty long):
1. Pre-heat oven to 375 Fahrenheit.
2. Mix butter, sugar, and pumpkin thoroughly by hand or large wooden mixing spoon, in a large mixing bowl. Add egg and mix thoroughly. Then add the dry ingredient and mix again. Finally toss in the chocolate chips and mix. The dough will be gooey and sticky.
3. Drop spoonfuls (I used a very generous teaspoon for each cookie) of cookie mixture onto baking pans lined with parchment paper. Bake for 30 minutes (Believe me, I could not believe it…baked the first batch for 15 minutes…another 10…and another 5 minutes). When done, let cool for ten minutes before consuming.