Saturday, October 30, 2010

Pumpkin Chocolate Chip Cookies ...


What is there to say?

Suzanne, a new Twitterpal, posted this recipe for pumpkin chocolate chip cookies.

I like pumpkin.

I like chocolate.

It's fall.

So I made them.

Typically, I post the recipes for the treats I feature here, but the recipe is hers, so click the link above to see it for yourself. She deserves the blog hits for it.

Because these things are fantastic.

Look at the stunning fall color.

I used Ghirardelli 60% Cacao Chocolate Chips for a bit of dark chocolaty goodness. I would recommend that you do the same.

My yield for this recipe was about six dozen.

And I shaped the first few trays to get "perfect" round cookies. Nuh uh. These cookies look much better in a more rustic form, so just use a couple of spoons to portion the dough out onto cookie sheets.

But do make them.

Thanks, Suzanne!

Update: I always make a recipe as written the first time around. The next time I make these, though, I'll try old-fashioned rolled oats instead of the quick-cook variety. They should add some nice texture. And I'll also throw in some toasted, chopped pecans for a bit of crunch and toasty, nutty flavor. These are great as they are, but I think a little doctoring is in order for the fun of it.