Saturday, November 26, 2011
Tuesday, November 8, 2011
· ½ cup Butter, softened
· ½ cup sugar
o 1/3 cup extra reserved for rolling
· 1/4 cup honey and/or maple syrup
o Puree ¼ cup honey with ¼ cup dates, ¼ cup craisins, 1/3 cup boiling water and incorporate into wet ingredients
· 2/3 cup pumpkin puree
· 1/3 cup molasses, darker the better!
· 1 egg
· 2 ¼ cups whole wheat flour (or white, unbleached)
· ¼ cup oatmeal
· 1 ½ teaspoons baking soda
· 2 teaspoons cinnamon
· 2 teaspoons ginger
· 1 teaspoon ground cloves
· ½ teaspoon salt
· Chocolate Chips, Cinnamon, Brown Sugar, Ginger to taste for rolling
Combine Sugar, butter, honey, pumpkin, and egg in a large mixing bowl, combining well. The butter won’t fully incorporate but remain slightly chunky.
Combine extra sugar, extra spices (listed at bottom) and set aside chips for finishing the cookies.
Combine all dry ingredients left and slowly spoon into wet batter, mixing very thoroughly. An electric mixer makes this much easier.
Set aside for 20 minutes or so, or until sufficiently chilled so that the batter can be more or less rolled into walnut-sized balls by hand.
Roll in sugar-spice mixture and set about 1-2 inches apart on a greased cookie sheet or parchment paper. Press several chocolate chips into each ball and flatten slightly while on sheet. Bake for 8-12 minutes at 350° or until cookies are solid to the touch and crack slightly. They will darken due to the sugar caramelizing, not burning.