PUMPKIN-HONEY CHOCOLATE CHIP COOKIES
Soft, plump cookies packed with pumpkin, grated carrot and chocolate chips. So easy to make and not too sweet. Created for RSC Lucky #13. Thanks to reviewer input I've clarified the portioning of batter & I'd like to note that these are basically a "muffin top" instead of a crispy cookie. If you like the tops of the muffins but find the bottoms too dry, look no further! This is a great alternative to throwing out or gagging down a dry muffin bottom. lol BTW - Nothing against muffins, which I love in whole & make often. ;)
Provided by Tinkerbell
Categories Drop Cookies
Time 35m
Yield 42 2 1/2 inch cookies, 14 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.
- In medium bowl, whisk eggs lightly. Stir in pumpkin, grated carrot, honey & melted butter. Whisk until combined then stir in the chocolate chips.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over mix.
- Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment.
- Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
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