Sunday, October 5, 2014

04-05 October 2014 General Conference

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Pumpkin Muffin-Top Chocolate Chip Cookies
These come out fluffy like muffin tops. (Makes ~30 cookies) (Recommended by Katie Sierer)

2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground clove
Pinch of ground ginger
1/2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
15 ounce can of pure pumpkin
1 teaspoon vanilla extract
1-2 cups chocolate chips (depending on your need for chocolate--can cut up bars of dark and milk chocolate)

Directions: Preheat oven to 375oF. Sift together (or whisk in small bowl) flour, salt, baking soda, cinnamon, nutmeg, clove and ginger and set aside. Beat butter, brown sugar and sugar together in large mixer bowl. Add pumpkin and vanilla and mix until incorporated. Add egg and beat well until fully combined. Gradually--in 3 batches--beat in flour mixture. Stir in chocolate chips. Drop rounded spoonfuls onto baking sheets lined with parchment paper.  Bake for 10-15 minutes until edges start to brown. Remove from oven and let sit on baking sheet for 2 more minutes. Move cookies to wire rack to cool completely.

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