Pumpkin Cookies!
(Recipe adapted from my mother)
1 cup butter | 2 teaspoons baking soda |
½ cup honey | 1 teaspoon baking powder |
2 eggs | 2 teaspoons cinnamon |
1 teaspoon vanilla | 1 teaspoon nutmeg |
1 15 oz. can pumpkin (or 2 cups cooked) | ½ teaspoon cloves |
4 to 5 cups whole wheat flour | 2 cups butterscotch chips |
¾ teaspoon salt |
|
Cream together butter and honey. Add eggs, pumpkin and vanilla; mix well. Mix dry ingredients together, then add to egg mixture and mix well. Stir in butterscotch chips.
Drop onto ungreased cookie sheet. Flatten slightly. Bake at 3500 F for about 10 minutes (until cookies are slightly set and beginning to brown). Let set on cookie sheet for 2 minutes, then remove to cooling rack and allow to cool.
Notes: I start with the smaller amount of flour and add more if needed. Sometimes I’ve even baked a pan and then added more flour if they seem too doughy.
Original recipe had chocolate chips and chopped nuts as an option.
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