Bad news if you’re a Keebler elf: today’s holiday just might put you out of business. October 1 is National Homemade Cookies Day!
It’s also World Vegetarian Day, but when given the choice between cauliflower and cookies, that’s a no-brainer. I’ve talked about cookies many times in this blog already, so there’s no need to rehash any of that. There’s something about homemade cookies fresh from the oven that awakens the inner kid in us all. I remember visiting my great-grandparents in Trenton when I was a wee lad o’ 6 or 7; they would always put out a container of potato chips and a platter of homemade chocolate chip cookies. Those were the best: rich, slightly chewy, and bursting with flavor. Sadly, homemade cookies are sort of a lost art these days, with all the prepackaged stuff (not to mention the refrigerated dough that only requires you to slice into uniform circles and stick in the oven). Come on, folks…that’s not baking!
Tara happens to have some really good recipes for homemade cookies, so I turned all the prep work for this holiday over to her. She says…
It’s that time of year and I’ve been craving one of my favorite autumn season cookies; Pumpkin Chocolate Chip! These cookies are special for me because I’m reminded of growing up in Springville, UT. One of the local grocery stores sold these cookies only during certain times of the year…at least from what I remember (feel free to correct me, Mom). Anyway, we never had much money and it was always such a treat to splurge on those cookies. And then I moved away, grew up, and got married. For years I kept an eye out for them in the local stores and for any similar recipe in cookbooks. It was four years before we got our first computer when I finally found the recipe I still use today.
from the kitchen of Elk Creek Ranch; Island Park, ID
1 cup brown sugar
1 cup canned pumpkin
1/2 cup veggie oil
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 cup chocolate chips
Preheat oven to 350F. Blend sugar, pumpkin, oil, and vanilla. Sift dry ingredients and add to pumpkin mixture. Stir until smooth. Add chocolate chips. Drop by spoonfuls onto baking sheet. Bake 12-15 minutes.