Pumpkin Chocolate Chip Cookies

My friend Tammi sent me this recipe years ago.  The cookies are utterly delicious (“yummy-licious”, in Tammi’s words).  They also ship remarkably well; years ago, I sent them out to friends in California via two-day mail, and both recipients reported that they arrived in moist, chewy condition.  (This was particularly remarkable, seeing as one of my friends gave me the wrong ZIP code and her cookies spent two weeks in the SoCal mail system.)

Anyway, I’m making them tonight to send to Mr. Velociraptor’s sister, who is studying for her quals. Here’s the recipe:

 

2 C Flour
1 C Oats
1 tsp baking soda
2 tsp Cinnamon
1/2 tsp salt

1 C Butter
1 C Brown Sugar
1 C Sugar
1 egg
1 tsp vanilla
1 C Pumpkin
1 C Chocolate Chips
1 C nuts (optional; I prefer to just add extra chocolate chips)

Put the first five ingredients in a mixing bowl and mix together.

Add the sugars and the butter (softened, but not melted) into the KitchenAid mixer that you won from the Pioneer Woman. Cream together sugars and butter.  Add the vanilla (I double it to 2 tsp) and the egg.  Mix.

Alternate between the dry ingredients (flour, oats, etc.) and the pumpkin.  I prefer to add some of the flour mixture and plop some pumpkin on top; it keeps the flour from flying around too much as it’s mixing.  Once the flour/pumpkin has been incorporated, mix in the chocolate chips.  Bake on a lightly greased cookie sheet at 325F for 8-11 minutes.

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