Living in a nature-esque vacation town is something that has taken some getting used to. My parents travel to my neck of the woods to camp, pick apples, go to the beach, and so on. Through summertime, it seems like there are just as many Illinois license plates as there are Michigan. Michiganers have a not-so-nice name for these Illinois natives, but we won’t go there…
This past weekend, my parents decided they weren’t up for braving the elements of cold temperature and rain with their friends who were camping, so instead they just drove over for the day.
The ‘rents went apple picking and to a nature center and rather than heading to the campsite, they headed to our house. Our warm, dry house. It was a no-brainer decision, if you ask me.
Minutes before they walked in, I had just pulled these cookies from the oven. Lucky them — this was not planned timing. I set aside the best-looking cookies (because that’s the kind of crazy thing food bloggers do…) to photograph and I left the rest for them to help themselves.
When my 5-foot nothing, itty bitty mother got up to help herself to cookies #3 and #4, I totally called her out. 😉
“Maaa, is that cookie #5?!?” I asked with a smile.
“NO! Its’ #3 and #4.” she corrected. With a smile and a follow-up, “I’m baaad.”
We enjoyed our cookies and milk while my dad snuck in a quick, deep snooze in the Lay-Z Boy. We are all in agreement that these cookies are fantastic and that they are truly dangerous to have around. Good thing I sent more cookies home with the parents. I lacked any self-control around these puppies. You’ve been properly warned!
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or white wheat flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- Pinch cloves
- 10 Tbsp unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 6 Tbsp pumpkin puree
- 1½ tsp vanilla
- 1 cup semi-sweet chocolate chips
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves; set aside.
- In a large bowl or stand mixer, cream together butter and sugars. Mix in pumpkin, vanilla and dry ingredients. Mix well until there are no streaks in the batter. Fold in chocolate chips. Cover the dough and chill until dough is completely chilled and firm, about 2-3 hours or overnight.
- Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.
- Roll cookies into 1 inch balls, 2 inches apart. Bake for 10-11 minutes. Allow cookies to cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
This week is draaaaging. Anyone else?