H4TG believes that food is a great connector and that sharing recipes are a piece of our heart that tell a story. During this season of gratitude the H4TG Family extends their stories and invites you to share yours by posting and tagging us on social media.
Robin's Thoughts on Gratitude:
When my daughter was two months old, we began a tradition of baking and gifting Christmas cookies to friends and family! She was present but non-participatory that first year!! December 2023 will mark our forty-third year of baking with love! Over the years my nieces and nephew have participated, and now my grandsons! A tradition that has provided a platform for family time; sharing memories of family members no longer with us; stories of Christmas gift loves and uh, not so much; and many laughs (the basketball blackeye for one!!). This cookie has been a favorite for the past twenty-three years!
My wish for our wonderful, beautiful members and our awesome community who support us, is a joyous holiday season and 2024 filled with love and laughter. We are so grateful for you…
Pumpkin Chocolate Chip Cookies Recipe:
1 cup butter or margarine, softened
¾ cup packed brown sugar
¾ cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup cooked or canned pumpkin
1 ½ cups semi-sweet chocolate chips
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, oats, baking soda, and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoons (I use an ice cream scoop) onto greased on parchment paper lined baking sheets.
Bake at 350 for 12-13 minutes or until lightly browned. Makes 4 dozen.
(This original recipe came from a Taste of Home magazine)