After a week of committee meetings, completing continuing education hours, attending fundraisers, Valentines parties and co-ordinating play dates for the kids, there was still a full and busy weekend ahead for us. I hosted an early evening happy hour, as a friend had just started back to work full time and we wanted a chance to connect, organized sleep overs for kids, welcomed friends for dinner, and again the night after for our annual Valentines celebration, as well as preparing for Mardi Gras and Chinese New Year – on top of usual activities and my husband being out of town volunteering for an organization close to his heart.
So, I was very thankful for the brief change in routine with the two recent snow days – as my car is rear wheel drive, and completely inoperable following inclement weather, I was forced to cancel or postpone all appointments and obligations – and just be … at home … with my family … and cook purely for fun and enjoyment.
There is almost nothing more nostalgic, delicious, and nonessential than cookies – so I made a big batch, that were completely devoured by the end of the day – except for one small bag I was able to salvage and send home with friends, when they came to pick up their kids.
PUMPKIN CHOCOLATE CHIP COOKIES
1 cup unsalted butter
2/3 cup white sugar
2/3 cup brown sugar
1 teaspoon vanilla extract
1 (14-ounce) can pumpkin
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 cups chocolate chips
Heat oven to 350F. Line cookie sheets with parchment paper.
Using a stand mixer, beat the butter with white and brown sugars, just until combined. Mix in the eggs, vanilla and pumpkin. In a separate bowl, stir together the flour, baking soda, salt, cinnamon, ginger and nutmeg. With the mixer on low, spoon the flour mixture into the batter, mixing just until combined. Spoon in the chocolate chips. Spoon the dough onto the prepared cookie sheets.
Bake for 10 to 15 minutes, until the cookies are brown around the edges. Remove the cookie sheets from the oven, let the cookies rest for 2 minutes, then remove to cool on wire racks.
Recipe adapted from AY magazine, October 2013