Autumn and Cookies

Posted on October 14, 2009


I have kind of a funny relationship with Autumn. On one hand, it means some really great things happen:

On the other hand, it means some really crappy things too:
-Winter is next
(That’s pretty much it.)

In this post I’ll cover baking. Autumn means these:

They are pretty much world famous and almost the easiest cookies ever to make. For a long time I’ve kept the recipe a secret but now I’ve decided that I can share it with all six people who read this blog. They’re even somewhat healthy, or at least not completely terrible. Pumpkin has tons of fiber, and I also use applesauce and whole wheat flour.

This recipe makes about a million cookies. Or 60-70 of them.

Oven Temp: 350

Beat up: 1/2 cup (one stick) of butter and 1/2 cup (or a 4 oz snack-pack cup) of applesauce.
Dump in: a 15 oz can of Libby’s Pumpkin Pie Mix (It already has sugar and pumpkin pie spices in it. If you can’t find it, don’t want to use it, OR if you want a lower sugar version, use a can of regular pumpkin with either 1/2 cup sugar and 1/2 cup Splenda OR 1/2 cup of Splenda Sugar Blend for Baking).
In another bowl mix: 4 cups of flour, a teaspoon of salt, and 2 teaspoons each baking powder and baking soda.
Dump: the flour mixture slowly into the wet mixture and mix it all up.
Do not: taste the batter. It isn’t very sweet. It’s actually pretty gross. It needs to be not-very sweet because the cookies get their sweetness from what you add next.
Mix in (with a very sturdy spoon): Half a regular sized package of butterscotch chips and a whole regular sized package of milk chocolate chips.
Grease: your cookie sheets.
Plop: dough by heaping teaspoons onto the sheets. They don’t grow or spread so they can be pretty close together.
Bake: for 10-11 minutes. They won’t really change color. Touch one with your finger and if it feels hard-ish, they’re done.