I know it is the beginning of March, and almost Spring. So that’s why I have decided to start doing a little Spring cleaning in my recipe page, by making them easier to print out.
Since this was the last recipe I shared with you, I thought I would start off here.
Pumpkin Chocolate Chip Cookies, are my go to recipe to kick off the Fall season. They are our family’s favorite!
They taste like little mini pumpkin muffin tops, they are super soft and chewy like them too!
Of course you can even make them year round if you get a little pumpkin craving before the pumpkin season starts.
You can print out the recipe here:
Makes 60 small cookies. Using a mini cookie dough scoop.
- 3 cups unbleached flour
- 3 cups old fashioned oats
- 1 cup organic sugar
- 2 cups organic brown sugar
- 1 tbsp cinnamon
- 1 tbsp nutmeg
- 2 tsp baking soda
- 1 cup mini chocolate chips
- 1 cup chopped walnuts
- 4 organic eggs
- 2 tsp vanilla
- 1 can organic pumpkin
- 2 sticks melted organic grass fed butter
First, mix all the dry ingredients in a large bowl by hand with a whisk until thoroghly combined.
Put all the dry ingredients in a Kitchen-aid mixing bowl.
Attach the whisk tool.
Add eggs, vanilla, pumpkin, and butter slowly to the dry ingredients and mix thoroughly.
Fold in chocolate chips, and the dough is ready for baking!
With a small cookie dough scooper drop dough at least 2 inches apart onto a lightly greased cookie sheet or you can use parchment paper.
Bake in a 350* oven for 10-15 minutes, or until the edges are slightly browned.
Recipe by Whatever Things Are Lovely http:/www.whateverthingsarelovely.com/recipebox
Hope you enjoy making them, and don’t forget to share this recipe and some of the yummy cookies with your friends or neighbors, because sharing is caring!
If you have a favorite fall or a cookie recipe that you would like to share I would love to hear all about it, so please share away in the comments below!!