Hey, have I said how much I HEART fall??? Oh I have, oops! Well I do! Todays recipes comes from inspiration of a field trip I took with my Oldest Little Man.
Yesterday we went to the pumpkin patch with his first grade class. Yes I was a chaperon. Yes I rode the bus with all the kiddos. Yes I even got to enforce rules, such as "don't say buttlicker", "quit wrestling in the seat", "quit throwing rocks", "don't scream, it is just a mosquito eater...not a kid eater (I wish)".
Overall we had a GREAT time. AND I was reminded of one very important thing...
My kid is pretty amazingly wonderful.
So in celebration of the fact that my kid is awesome and that pumpkins are awesome, here is a recipe for some AWESOME (too much awesome???) Pumpkin Patch Chocolate Chip Cookies.
Pumpkin Patch Cookies
courtesy of Food Network
1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 cup canned pumpkin puree
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups MILK CHOCOLATE chips (in other words NOT semi-sweet)
Heat oven to 350. Spray cookie sheets with nonstick spray.
Using a mixer, beat the butter till smooth. Add in the sugars and mix until light and fluffy. Beat in the eggs. Then mix in vanilla and pumpkin. In a separate bowl, whisk together all the dry ingredients, except chips. Slowly beat in the mixture, about a third at a time...you don't want a big flour poof, your kids might, but you don't! Stir in the chips.
The dough will be a soft dough, similar to a drop cookie dough. Drop on your cookie sheets by heaping teaspoonfuls. Bake for about 15-20 minutes, until they are browned around the edges. Let them rest for a couple minutes and then remove them to a cooling rack.
Now pack some in a container, throw it in your day bag and head to a pumpkin patch...your cookies will feel right at home and not at all resentful that you are about to devour them.