Ingredients
1 cup (2 sticks) organic butter, softened
2 cups sucanet sugar
2 large eggs (organic/natural eggs, much better)
1 teaspoon vanilla extract (not the artificial stuff)
1 cup canned pumpkin puree (organic)
3 cups all-purpose flour (also non GMO, the good stuff)
2 teaspoons baking soda (from the health food store, organic)
1/2 teaspoon sea salt
1 teaspoon ground cinnamon (all from bulk in health food store, much fresher, more tasty and also cheaper as you don't have to pay for expensive packaging)
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) semisweet mini chocolate chips,organic
2 cups chopped nuts (walnuts or pecans)
Nonstick cooking spray (I use olive oil spray)
Directions
Heat the oven to 350 degrees F.
Spray cookie sheets with nonstick spray
Using a mixer, beat the butter until smooth
Beat in sucanet, let sit for awhile so the sucanet gets good and soft in the butter, beat it again!
Beat in the vanilla, then the eggs, and lastly the pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Slowly beat the flour mixture into the batter in cupfulls.
Mix in the chips, minichips are workable with the mixer, then the chopped pecans or walnuts.
Before you bake a batch....I always bake one or two first just to see if they are doing what they are supposed to be doing, and if I need to add more ingredients then that is the time to know it, not after you have done a whole batch.
Then, if they are acceptable, scoop the thick cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 18 minutes. Mine sure didn't turn out round but that is ok, I like the bumpy, unique shaped home-made look!
I use those nice air cookie sheets, they bake so nicely without burning!
Take the sheets out of the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on plates or however you would normally cool.......I could not resist the temptation....warm cookies straight from the oven, oh yeah baby!.
The original recipe I give credit to at Food Network, I have changed it myself for my taste and only use organic ingredients.
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