in fact, the cookies have been such a success that i thought i'd share a recipe.
apologies to the brits who weigh flour and such with kitchen scales, but most people (that i know) in the US do not own them, so i couldnt measure the gravitational pull of the earth's mass on the individual ingredients.
white chocolate pumpkin cookies
8 oz fresh pumpkin (~2 cups)
1 stick (1/2 cup) butter
1/3 cup sugar
1 egg
1 1/4 cups old-fashioned oatmeal
1 cup self-rising flour
3 1/2 ounces white chocolate chunks
yields ~25 cookies
preheat oven to 350°F (180°C).
scoop out the seeds** of the pumpkin. cut away the skin and grate the flesh.
beat together the butter and sugar until creamy (i used the back of a spoon). add the grated pumpkin, then the egg, oatmeal, flour, and chocolate chunks.
grease cookie sheets. place spoonfuls of batter on the baking sheets and flatten them with a spoon. bake for 20-25 minutes until golden and no longer shiny. leave cookies on baking sheets for 2 minutes then move to wire rack to cool.
eat while they're warm and enjoy... then eat more after they cool!
** separate goop from seeds, dry seeds, and roast the seeds!
4 comments:
What a beautiful photo! I'm looking forward to perusing your blog.
How I do my seeds:
Separate goop, rinse, let dry. Roast in a dry iron skillet on medium heat, shake or stir with wooden spoon occasionally. Forget about them while you play with daughter's new birthday gifts, OR roast until start to brown and expand *very cool to watch* and pop. add a few small dashes of Bragg's soy sauce or tamari and shake or stir to evenly spread soy and keep roasting until dry again. Pour in bowl and munch away!
My son and I stumbled onto your blog this evening while googling images of constellations. What a great place you have here! I'll be back!
Great cookies!
Yummmm. I have made cookies like this with pumpkin puree, but never fresh grated. I bet they'd be good with butternut squash, too.
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