By Polly Conway, Guest Blogger
I recently discovered this classic video and was enchanted! Real black metal plus delicious cookies: an unlikely but delightful pairing.
A hardcore autumn cookie recipe after the jump…
I’m not a big chocolate fan, so the usual chocolate chip cookies are of limited interest to me. But I love pumpkin, and can’t wait for that first breath of fall air so I can start baking one of my favorite recipes, pumpkin oatmeal cookies. Here it is (this recipe may or may not be available on cans of Libby’s brand pumpkin; I think that’s how it originally entered our family recipe book):
2 cups flour
1 cup oatmeal
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 egg, slightly beaten
1 tsp vanilla
1 cup canned pumpkin
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon, and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. For each cookie, drop 1/4 cup dough onto a lightly greased cookie sheet; spread into a pumpkin shape if desired (I’m pretty sure they taste better this way). Bake 20-25 minutes until firm and lightly browned.
These cookies are excellent for breakfast as well; you can pretend they’re healthy due to the oatmeal. Enjoy!
[cookie image from Cooking Books]