Pumpkin Cookies

This is one of my sister Rebekah's recipes. I haven't made them for years, but as I've been wanting to make some pumpkin recipes for weeks I finally made them last week! I ended up taking them all the Church for my Relief Society lesson so I didn't a picture, but I will next time!

Pumpkin Cookies
1 cup margarine or butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups of pumpkin (14-16 oz can of pumpkin) **
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
3 cups flour

1 bag of milk chocolate chips (12 oz bag)

Preheat oven to 375 degrees.

Cream together the margarine/butter and sugars in a large bowl / KitchenAid. Then add the eggs and vanilla and cream till well mixed. Then add the pumpkin and mix well. In separate bowl mix the dry ingredients together, then add the dry ingredients to the wet ingredients and mix until well mixed. Add the chocolate chips and mix well by hand.

Spoon onto ungreased non stick cookie sheets (if not non stick, then spray PAM on the cookie sheet).

Cook for 15 minutes. Let sit for a few minutes before removing to a wire rack to cool.

*Note: Makes approximately 2-3 dozen cookies, depending on size of cookies.

*Note: You want the cookie batter super thick, so you might want/need to add a little extra flour. The cookies should be nice and thick (almost like a mini muffin) when they're done baking. If they flatten too much you'll want to add a little more flour!

**Note: If you have a large can of pumpkin (29 oz) that you'd like to use you can double the recipe.

Enjoy!

Neiman Marcus Chocolate Chip Cookies

Chris has drill this weekend so I thought I'd make him some cookies as a treat to take with him. He of course wanted these ones as this is his favourite chocolate chip cookie recipe! I have to say it's becoming my fav as well;) The recipe, along with this background information can be found on the Neiman Marcus website: An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Neiman Marcus Chocolate Chip Cookies

Ingredients:

1 cup unsalted butter, softened
2 cups brown sugar
6 tablespoons granulated sugar
2 eggs
4 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 1/2 cups flour 3
 teaspoons instant espresso powder, slightly crushed (omitted)
1 bag milk chocolate chips (We only use milk chocolate at our house, but the recipe originally called for semi sweet. Sometimes I also use some white chocolate chips as well.)


 Directions
 1. Preheat oven to 350 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
 2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the chocolate chips.
 4. Drop by large spoonfuls onto a greased cookie sheet. Bake for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. (We prefer the soft gooey kind so bake them for about 8 mins.) 

Makes 24 to 30 large cookies. 

 Note: This was a small recipe and we always doubled it, so I've posted the double recipe, so it's easier! 

 Note: The Neiman Marcus website says to bake the cookies at 300 degrees for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. It also says to gently press down on the dough with the back of a spoon to spread out into a 2 inch circle before you bake them.