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Sunday, October 9, 2011

Chocolate Chip-Pumpkin Buttons

For one of my bridal showers (nineteen years ago), I received a Betty Crocker cookbook. This "new and revised edition" was printed in 1980.  That was NOT the year I got married. Apparently a dear soul at church had saved it in her "potential gift stash" (I believe she was famous for this), and I was the lucky recipient.  Now, lest you think I jest about being the "lucky" one, let me tell you - I DO use this cookbook.  I have sticky notes sticking out of the top of it indicating the most-used recipes.

They include:
  • pizza
  • hard-boiled eggs
  • creamy scalloped potatoes
  • cake doughnuts
  • apple pie

Today, I went searching for a pumpkin cookie recipe that I had made several years ago with semi-sweet chocolate chips.  After checking my recipe box without success, I finally pulled the Betty Crocker cookbook out -- and there it was (unmarked - go figure).

I just finished making the cookies, and my daughter just tried them.  She was skipping around the kitchen saying that we need to call them Chocolate Chip-Pumpkin buttons, since they don't spread -- and end up just the size of my Pampered Chef scoop.  I think I'll make that notation in the margin of my cookbook.  I like to take notes there so I remember successes and failures, or things I did differently.



Here is our version of Betty's cookies:

Chocolate Chip-Pumpkin Buttons
{soft cake-like cookies}

1 c. sugar
1 c. canned pumpkin
1/2 c. margarine
1 T. grated orange peel
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
  *1/2 c. semi-sweet chocolate chips
(or maybe a shake or two more...)

Heat oven to 375F.  Mix sugar, pumpkin, margarine, and orange peel (I used dried peel because that's what I had on hand).  Stir in flour, baking powder, baking soda, cinnamon and salt.  Stir in chocolate chips.

Drop by tablespoonfuls** onto ungreased stone.  Bake until light brown, about 10 minutes. I let cool on stones for 5 minutes, and then move to cooling racks.

* Betty recommends a chip-free version with 1/2 c. raisins and 1/2 c. chopped nuts, but that's not how we roll.  She also recommends the addition of a "Light Brown Glaze," but the chocolate chips add just enough gooey sweetness for us.
** THIS is the scoop that I use = one level Tablespoon measure.


LoveFeast's Holiday Cookie Exchange



1 comment:

  1. Sally, Thank you for linking up to the Cookie Exchange. Your cookies look amazing...we only wish they were baking in our ovens right now!
    Have a wonderful holiday!
    ~Chris Ann & Kristin

    ReplyDelete

Thanks so much for taking the time to comment! I read each and every one, and truly enjoy "conversations" with you! ~Sally

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