Following that game plan, Carolyn Chappo, an Associated Press photo editor and home cook, played around with the classic recipe for chocolate chip cookies.
With some tasteful tweaking, Chappo finally achieved her goal: pumpkin chocolate chip cookies.
The treats are perfectly flavored and colored for Thanksgiving.
Pumpkin Chocolate Chip Cookies
141/2-ounce can pumpkin
2 eggs, lightly beaten
2 cups sugar
1 cup vegetable oil
2 teaspoons milk
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
12-ounce package chocolate chips (milk chocolate)
4 cups all-purpose flour
4 teaspoons baking powder
Preheat oven to 375 degrees.
In large bowl, combine pumpkin, eggs, sugar, oil, milk, vanilla, salt, baking soda, cinnamon and chocolate chips.
In separate bowl, blend flour and baking powder.
Add flour mixture to pumpkin mixture and stir until well-combined.
On ungreased cookie sheet, using 2 teaspoons, make small dollops of mixture. (Cookies do not bake larger; they bake to the size you make the dollop.)
Bake at 375 degrees for 10 to 15 minutes (these usually are done in 10 minutes).
