Pumpkin Chocolate Chip Cookies

Ingredients:
1 c. shortening (I made one batch with half replaced with applesauce)
1 c. packed brown sugar
1 c. granulated sugar
2 c. pumpkin puree
2 tsp vanilla
4 c. flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp each ginger, nutmeg, allspice, cloves
1/2 tsp salt
1 12oz pkg chocolate chips (if you are looking for dairy free, try Ghiradelli semi-sweet)

Directions:
1. Preheat oven to 375.
2. In a large bowl, cream sugars and shortening together. Add pumpkin and vanilla.
3. In a separate bowl mix together dry ingredients. Slowly combine dry ingredients into wet. Fold in chocolate chips.
4. Roll into balls and flatten slightly (easiest to use a small cookie scoop).
5. Bake for 9-14 minutes or until they are golden brown. Cool on wire rack. (Mine were done in 9 minutes)
Makes approx. 4 dozen (mine made 4 1/2)

These are very soft and moist, much like cake or muffins. (Don’t store them closed tightly) Careful, they are addicting and I’ve been known eat to 4+ a day

the spices, really doesn’t matter the brand just freshness

perfect cookie scoop

the finished product, thinking I need to make some more after looking at these. mmmmmmm

Tips:
-You can replace half the shortening with applesauce to make them healthier, still tastes the same. Don’t replace all of it or they get a weird texture on the outside.
-If you prefer, you can use butter instead of shortening and add in the traditional amount of eggs for a more traditional texture.
-Be careful when storing; they are super moist and will stick together much like muffins or cupcakes. I stored them in ziploc bags left slightly open and a sheet of parchment paper between layers.

If you have any ideas for future posts please let me know!
Leave me some Love in the comments! Contact Me Portfolio

Fresh cranberry sauce
*from the Ocean Spray bag*
Ingredients:
1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries

Directions:
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.

As the berries begin to pop

The finished product

Tips I’ve accumulated:
-If you think cranberry sauce is too tart you can use orange juice instead of the water (you may want to cut back the sugar). You can also use diced apples along with the cranberries to make a cran-apple sauce.
-Keep a close eye on it as it boils, it makes a big mess if it boils over! Trust me on this one.
-You can make this ahead of time and store overnight in the refrigerator, either serve cold or bring out early to bring to room temperature.
- It can also be made in the crockpot! Crockpot Cranberry Sauce
- And I saw this recipe for Catalina Cranberry Chicken in a Kraft Foods Magazine that looks delicious!
- And I’m looking forward to making cranberry, white chocolate, and macadamia nut cookies!

Leave me some Love in the comments! Contact Me Portfolio

Ingredients:
2 c. sugar
1/2 c. butter
1/2 c. milk
3 tbsp cocoa powder
3 c. quick cooking oats
1 tsp vanilla
1 pkg shredded coconut, optional*

Directions:
1. Melt butter in a medium sized pot. Mix in Milk and sugar; boil one minute.
2. Remove from heat and mix in cocoa and vanilla. Add Oatmeal and as much coconut as you wish (I usually use about half a package)
3. Place spoonfuls of mixture onto waxed or parchment paper. Let them dry and set up and then enjoy!

*adding coconut will make them chewier and take less time to set up

And now that you have my favorite cookie recipe, feel free to bring some by