Arlene's contribution to dinner today is one of our favorites- pumpkin chocolate chip cookies! We found this recipe online a couple years ago and have tweaked it a bit. It's a great recipe to use when you're out of eggs and still want cookies. The recipe says it makes 4 dozen, but we usually get 6-7 dozen out of it. We use our small kitchen scoop, so if you make them really big you might only get 4 dozen. The dough refrigerates well, so often we only bake half of them at a time. Enjoy!
1 cup brown sugar
1 cup white sugar
1 cup butter
1 (15 oz) can pumpkin (about 1-1&1/2 cups)
2 teaspoons vanilla extract
4 cups flour
2 tsp baking soda
2 tsp pumpkin pie spice
12 oz (1 bag) semisweet chocolate chips
1. Preheat oven to 375 degrees
2. In a large bowl, cream sugars, butter, pumpkin & vanilla together (make sure sugar & butter are throughly creamed before adding pumpkin)
3. In a different bowl, mix flour, baking soda, & pumpkin pie spice. Stir the flour mixture into the creamed mixture (a little at a time.) Mix until well combined, then add chocolate chips.
4. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 375 for 12-15 minutes or until set & lightly golden. Cool cookies on a rack.