As promised, I am posting this week’s recipe pre-Thanksgiving early so people can enjoy their loved ones. Or, at least tune out of the world wide web for a few days.
My recipe this week is my Grandma Crippes’ pumpkin chocolate chip cookies. I’ve made them many, many times before, and I almost get them wrong every time.
That’s because the recipe I use is on an index card my grandma gave me years ago when I asked for some of her favorites. It’s carefully hand-written before her arthritis got too bad for her to even cook anymore.
But her wonderful absent-mindedness that I have frustratingly inherited means that the ingredient list doesn’t mention eggs, even though one of the first directions is to cream crisco and sugar, and then add eggs. It doesn’t even say how many.
Since it’s plural, I’ve assumed two eggs for years, and the recipe comes out right so it works either way.
Now that grandma’s gone, those recipes are among my most prized possessions. Especially since these days, most loving notes are typed instead of carefully — or not-so-carefully — handwritten. (And get off my lawn, you kids.)
As I think about this year, and because of my natural pessimism (another Crippes trait), I mostly remember the worst things about it. There’s no doubt it’s been a challenging year, not just for the country but also for my loved ones and for myself.
But this Thanksgiving as we’re literally giving thanks, I am also reminded that it hasn’t been all bad. My sweetie, myself, my Pookie, and a couple of our kitties have had some health scares this year, but everyone’s mostly OK managing chronic conditions. Not everyone is still with us, but so many still are.
Not every goal for the year has been achieved, but there’s still time. So, I’ll stop wasting my readers’ time, and let them get to work giving thanks, visiting loved ones, remembering those who are gone, and — hopefully — baking cookies.
Here’s what I did:
- ½ c. crisco
- 1 c. sugar
- 2 eggs
- 1 c. Libby’s pumpkin
- 2 c. all-purpose flour
- 4 t. baking powder
- 1 t. salt
- 2 ½ t. cinnamon
- ½ t. nutmeg
- ¼ t. ground ginger (I used more)
- 1 ½ c. chocolate chips (I used semisweet)
Heat oven to 350 degrees, and grease a large sheet pan. (This makes about 3 dozen cookies so you should grease multiple sheet pans or plan to grease/reuse the pan.)
In a medium bowl, mix together the dry ingredients: flour, baking powder, salt, and spices.
Cream the crisco; and add sugar gradually. Cream until light and fluffy. Add the eggs, and pumpkin, and mix well. Add the mixed dry ingredients, and mix until blended.
Add the chocolate chips.
Drop by teaspoonfuls onto the greased sheet pan (leaving a little room between them), and bake for 15 minutes — they don’t change shape much so I usually touch lightly to make sure they’re puffy, and then take out of the oven. Repeat as necessary to use up all the dough, and enjoy!