Pumpkin Chocolate Chip Cookies

Last year, at a cookie exchange, I was given this recipe and since I love making anything with pumpkin this time of year we made these cookies tonight. The kids helped add all the ingredients. They are a moist, tasty cookie for the season!

INGREDIENTS:
* 14.5 oz can pumpkin or squash
* 1 tsp vanilla
* 2 tsp baking soda
* 2 eggs
* 1 tsp baking powder
* 1 tsp salt
* 2 cups sugar
* 1 cup oil
* 4 cups flour
* 2 Tbsp milk
* 2 tsp cinnamon
* 12 oz package of chocolate chips (I only used 1/2 a bag, so add or subtract to your taste)

DIRECTIONS:
Preheat oven to 350 degrees. Mix all ingredients together. Bake for 10-12 mins. (Until a toothpick in the middle comes out clean - best way to know they are done!)

Kashi Cookies

When I came across this cookie recipe on TWD's blog I immediately knew I had to try it. I love granola and I love cookies that are loaded with fruit, nuts, you name it, so these were right up my alley. I think I just found my new favorite cookie.

INGREDIENTS:
3 cups granola without fruit (I only had granola with raisins and almonds so I reduced the ingredients later on)
3/4 cup moist, plump raisins (dark or golden)
1/2 cup salted peanuts
1/2 cup slivered almonds
1/3 cup wheat germ (didn't have this so I added a little extra flour)
1-3/4 sticks (14 tbsp) unsalted butter, room temp
3/4 cup (packed) light brown sugar
1 large egg
1/4 tsp salt
1 cup AP flour

INSTRUCTIONS:
1. Preheat oven to 375F. Line baking sheet with silpat or parchment paper.
2. Put cereal in a large bowl and break up any clumps with your fingers. Add in craisins, peanuts, and coconut (optional). Mix together.
3. Cream butter at medium speed for about 1-2 minutes. Add sugars and beat until creamy. Add in egg and salt. Reduce speed to low and slowly add in flour a little at a time until just blended.
4. Slowly add the cereal mixture and use a spatula to fold it into the cookie batter.

5. Scoop out the cookie dough in 1/2-1oz balls (depending on how big you want the cookies) and arrange on baking sheet about 1-2 inches between each ball. (Side note: The first batch I just scooped the dough onto the sheet and they turned out a little crumbly, so the second batch I pressed them into balls and they were firmer.)
6. Bake for 10-12 minutes. Cool to room temperature. Repeat with remaining dough. (I was able to make 3 dozen small cookies.)

Chocolate Chip Cookies

Last night I had a craving for chocolate chip cookies and milk! So I pulled up a recipe that had high reviews on Allrecipes and went to work, making a few changes based on what reviewers recommended. These cookies were SO moist and chewy! I've never made choc chip cookies with pudding mix before, but I would definitely make these again! You couldn't really taste it, but I would love to experiment a little with different flavors - I'm sure chocolate would work great too! These cookies don't spread out much when baking, so you can line the dough up pretty close on the cookie sheet. And they are perfect with a tall class of ice cold milk! Yum!

INGREDIENTS:
* 2-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup butter, softened
* 3/4 cup packed brown sugar
* 1/4 cup white sugar
* 1 (3.4 ounce) package instant vanilla pudding mix
* 2 eggs
* 1 teaspoon vanilla extract ( I doubled the vanilla based on reviews I read)
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.

3. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Yields: approx. 3 dozen cookies

Bananaramas

I made cookies today with Riley and tried out a new recipe that I will definitely be using again! If you like peanut butter, bananas, and chocolate then these cookies are for you!

INGREDIENTS:

1 1/4 cups firmly packed light brown sugar

3/4 cup creamy peanut butter

1/2 cup Crisco all vegetable shortening

1 cup mashed banana

3 tablespoons milk

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

1 egg

2 cups all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups milk chocolate or semi-sweet chocolate chips

1 cup nuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Mix brown sugar, peanut butter, shortening, banana, milk, vanilla, and almond extract in a large bowl.

3. Add egg. Beat until blended.

4. Combine flour, baking soda, and salt. Add to shortening mixture. Beat at low speed until blended. Stir in chocolate chips and nuts if desired.

5. Drop dough 2 inches apart onto ungreased cookie sheets.

6. Bake on cookie sheet at a time for about 10 minutes or until cookies are light brown at the edges.

I was able to get 40 small/medium sized cookies from this recipe.

Buon Appetito!