This is my absolute favorite time of year, the beautiful colors, the promise of cooler temperatures, and Fall baking, of course! Fall Baking – it’s a legitimate season, don’t you think so? 🙂
I’ve had this real need to make something with pumpkin! There are so many delicious looking recipes out there, but I finally settled on one that also filled my desire to make oatmeal cookies. I found something that sounded perfect over at Chow, please visit their site for the recipe. We followed their directions exactly (but added a couple of “mix-ins” – Gene’s idea was to add a cup of raisins, and I thought a cup of white chocolate chips would be tasty…the combination was outstanding!). Their recipe was “spot on” perfect, from just the right amount of spices, to the helpful baking instructions. This could seriously be my favorite cookie!
Gene & I have a couple of rules of thumb for baking cookies. First, we always chill the dough for at least an hour. Whether the recipe states this or not, chilled dough makes a better cookie. The second rule is that we always use either parchment paper, or a silicon baking sheet which helps the cookie keep it’s shape.