Cookie 26 – Pumpkin Chocolate Chip Cookies

I got the itch to bake today out of nowhere. I had some mini chocolate chips in the freezer and a can of pumpkin sitting in the pantry. It’s like… a sign, or something. So I made some pumpkin chocolate chip cookies, and I threw in some slivered almonds I needed to get rid of. Husband didn’t care so much for the nuts, so now I have more than three dozen cookies to pawn off on my wonderful colleagues tomorrow. These things are ballin’ and shot callin’, you guys. Enjoy.

Pumpkin Chocolate Chip Cookies

10 minutes

Cook Time: 10 minutes

50 minutes

Yield: 3 dozen +

Pumpkin Chocolate Chip Cookies

Quick and easy recipe for soft pumpkin chocolate chip cookies (nuts optional) that makes 3 to 4 dozen cookies.

Recipe Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 2 cups wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups miniature chocolate chips
  • 1/2 cup slivered almonds (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In your mixing bowl, combine the pureed pumpkin, sugar, canola oil, egg and vanilla extract. Beat gently just until blended.
  5. Start adding the dry ingredients mixture to the wet ingredients mixture about a quarter at a time. Mix just until blended.
  6. Add your chocolate chips.
  7. Drop spoonfuls of cookie dough, or use your cookie scoop, onto the baking sheet.
  8. Bake at 350 degrees for 10 minutes. Pull out of the oven and let them rest for about 2 minutes, then transfer to a wire rack to cool the rest of the way.

Pumpkin Chocolate Chip Cookies

Cookie 24 – Mint Chip Cookies

I saw Guittard green mint chips at the new grocery store near our house so I snagged a bag and decided to make a fairly classic chocolate chip cookie with mostly green mint chips and to polish off the half-bag of miniature semi-sweet chocolate chips I had sitting in the freezer. These would have been good cookies in March, wouldn’t they?

Green Mint Chip Cookies

15 minutes

Cook Time: 11 minutes

Yield: 4 dozen

Green Mint Chip Cookies

Green mint chip cookies. Quick and easy recipe for cookies using green mint chips and optional chocolate chips.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups green mint chips
  • 1/2 cup chocolate chips (optional)

Recipe Directions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, coffee extract and milk and beat just until blended.
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the green mint chips (and chocolate chips if you decided to add those)
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie Recipe 6: Apple Spice Cookies

Apple Spice Cookies. Ridiculously. Good. Cookies.

I made these for my younger brother’s going away party this weekend. I know this blog is about baked goods, but if I could take a moment to say a few words about my brother… My brother is 22, and recently enlisted in the U.S. Army. He leaves next week for basic training at Fort Jackson (where my parents-in-law just happen to be)! As many of you know, my husband just returned from Afghanistan, and that deployment was what inspired me to start Fifty-Two Cakes to pass the time. It was hard at first to find out that as soon as I got my husband home, my only brother would be leaving for the Army. But as difficult as it is, I must say how incredibly proud of him I am. He has wanted this for a long time, and he took the initiative to change his life for the better and enlist in the Army to pursue what he really wants to do. I have always been so proud of my baby brother, and so excited to see what he would become. Cody, I hope you find everything you are looking for in the Army and get to do what you are truly passionate about – we are so proud of you and we love you!

So I had some organic apples in my box this week from KC Door to Door Organics. I can think of no better item to work into an apple cookie recipe. After from my KitchenAid, the Fruit and Vegetable Chopper is the second best gift my husband has ever gotten me. It’s kind of funny that I saw this thing on an infomercial in a hotel and then my husband got it for me. I use this thing weekly, at least. It made chopping up the apples for this apple spice cookie recipe take no time and I had perfectly evenly sized apple chunks. And of course, once again I used my cookie scoop and got perfectly sized apple spice cookies.

Apple Spice Cookie Recipe Ingredients

  • 1/2 cup shortening or butter
  • 1 1/3 cups brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup milk
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 2 cups diced apple (about 2 apples)
Apple Spice Cookie Recipe Directions
Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper. In your kitchen mixer, beat the shortening, brown sugar, egg and milk together with the paddle attachment until thoroughly blended. Mix together the baking soda, cinnamon, cloves, nutmeg, salt and flour in a separate bowl, and add it to the mixer gradually. At the end, add the walnuts, raisins and apples. Don’t like nuts? Use a full cup of raisins. Don’t like raisins? Use a full cup of walnuts. Don’t like either? Skip ’em. I don’t care. Bake at about 12 minutes. Cool on a wire rack. Recipe makes about 3 dozen (36) apple cinnamon cookies with a 1.5 tablespoon cookie scoop.
If you like this recipe, please Like, Share, Tweet, Comment, +1, Stumble, Digg or Pin it on Pinterest! Tell your friends and family to love their ovens!

Cookie Recipe 1: Meyer Lemon Ginger Cookies

The second “Fifty-Two” series officially begins! 2012 brings a lot of fresh beginnings, and I’m kicking the New Year off with a follow-up to Fifty-Two Cakes. Introducing FIFTY-TWO COOKIES! I apologize in advance to all my coworkers who are about to put on a few pounds because I’m back in the kitchen showing my oven a little love. I’m hoping to meet all the coworkers I don’t know yet over some delicious sugary goodness!

I got a couple of Meyer Lemons in my KC Door to Door Organics box this week, and was stumped for a way to use them. Until my friend Amy suggested it as a key ingredient in cookies. Brilliant! I asked everyone to vote for one of the three suggested ingredients on Facebook (by the way – if you have Facebook, please “Follow This Blog” below and to the right!) and ginger won out.

Ginger Meyer Lemon Cookies Recipe Ingredients

  • 3/4 cup sugar, 1/4 cup sugar
  • 1/2 cup butter, softened
  • 2 Meyer lemons (1/2 tablespoon grated lemon peel, 1/4 cup lemon juice
  • 1 egg)
  • 1 1/2 cups flour
  • 1 teaspoon ginger powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Ginger Meyer Lemon Cookies Recipe Directions

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Cream 3/4 cup sugar and softened butter until combined. Add the grated lemon peel, lemon juice, egg, flour, vanilla, ginger powder, salt, baking soda and cream of tartar and mix just until blended. Roll into balls, roll in the remaining 1/4 cup sugar like a snickerdoodle. I topped each of mine with a small piece of crystallized ginger just for fun, but that’s totally optional. I used my fancypants new cookie scoop to make mine and they were perfectly even! Bake for about 18 minutes. After a couple of minutes cooling on the pan, transfer to a wire rack to cool the rest of the way. Enjoy!

Makes about 18 cookies with 1.5 tbsp scoops.

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