Things have been crazy around here lately. I know I say this a lot, but after the busy summer, things never really slowed down.
There has been a ton of weekend travelling, apartment hunting, working, baking, blogging, and I’ve even been interning with Hot Blondies a few times a week as well. My days have been so packed that I rarely know what day of the week it is.
I can see the light at the end of the tunnel, though. As much as I love being busy and doing so many things that make me happy, it is hard to take time and just breathe. The HB work ends in two weeks, my weekend travel is slowing down (trips only every other week), and we found an apartment. Moving in a few weeks is just a minor detail.
In the meantime, this is the kind of cookie that forces me to slow down. When I grabbed a cookie off the cooling rack, I found myself savoring each bite. A welcome change to my speed-demon eating that usually has me downing oatmeal/salads/yogurt/sandwiches or whatever else is in front of me in about three seconds flat. I understand if you no longer want to eat a meal with me.
The cookie is moist but light; kind of like chocolate chip cookie meets my favorite pumpkin muffin. Thanks to a hefty serving of cinnamon and chocolate chips, each bite has three complimenting flavors at once. All of that is a combination that my mouth isn’t used to. I think I may have to sit down and eat about nine more.
Cinnamon & Chocolate Chip Pumpkin Pie Cookies
Yield: Makes 5 dozen cookies
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup canned pumpkin (not pumpkin pie filling)
- 3 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie seasoning
- 2 cups semi-sweet chocolate chips
- 1 cup cinnamon chips
- Pre-heat oven to 350 degrees
- In a medium bowl, whisk together flour, salt, baking soda and pumpkin pie seasoning; set aside
- Using an electric mixer, beat together butter and sugars until light and fluffy
- Beat in eggs and vanilla; beat in pumpkin until well-combined
- Stir in dry ingredients just until combined
- Stir in chocolate and cinnamon chips
- Use a cookie dough scoop or tablespoon to place cookie dough mounds (about 1 1/2 tablespoons each) onto a baking sheet lined with parchment paper about 1 inch apart
- Bake 9-11 minutes or until cookies are puffed up and no longer wet
- Allow cookies to cool on cooling rack before serving
Source: Picky Palate[/print_this]
What’s got you slowing down lately?