Monday, November 7, 2011

More Flavors of Fall

The last of Halloween has finally been boxed and stored.  Thanksgiving is approaching.  The few baskets and bunches of Indian corn that are the entirety of decorations seem sparcely appropriate considering the Pilgrim roots of the holiday.  And the minimalism is refreshing after the clutter of Halloween and before the extravagance of Christmas.  A welcome respite.  Many people take this time to renew with a cleanse.  Well, maybe next week for me. 

Right now, I'm going to share a recipe for Loaded Pumpkin cookies.  They are a somewhat cakey type cookie with all the flavors of fall, like a pumpkin bread; except, all the morsels push it into that decidedly sweet range that is definitely a cookie.  Tonight, I'm having mine with Tazo Calm tea, a blend of chamomile and rose petals.  It's very mellow and light.

Loaded Pumpkin Cookies

2 ½ cups flour
1 cup old fashioned oats
1 ½ teaspoon baking soda
1 heaping teaspoon ground cinnamon
½ teaspoon salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla
1 ½ cup Libby's Solid Pack Pumpkin
1 cup semi-sweet chocolate chips
1 cup raisins
1 cup walnuts

Preheat oven to 350˚ F.  Combine flour, oats, baking soda, cinnamon and salt.  Cream butter.  Gradually add sugars, beating until light and fluffy.  Add egg and vanilla, beat well.  Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  Stir in chips, raisins and nuts. 

Drop by scant ¼ cup portions onto a lightly greased cookie sheet.  Bake approximately 22 minutes until cookies are firm and lightly brown.  Remove from cookie sheet immediate or they will stick.  Cool on rack.   Store between sheets of parchment.

Makes 2 ½ dozen


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