These cookies are everything you love about a great chewy chocolate chip cookie, but with the best pumpkin flavor ever!
You just may want to double this recipe because they’ll be gone lickety split!
I’ve been doing quite a bit of gluten-free cooking these days and have actually been happy with most of the results. These cookies are delicious. Make a batch in advance to have on hand for snacks and lunchbox treats.
If you’re in a hurry, but need to make a delicious treat then make this giant cookie. Talk about baking simplified. All that’s required is one skillet and two steps to create this soft and gooey cookie.
Tomorrow I’m going on a picnic in the Hudson Valley. I thought that I might take along my Peanut Butter Bars, as bars are typically good travelers. Plus, they’re no-bake and super easy to make.
Chocolate covered espresso beans are so easy to find these days and sometimes you can even get them in bulk. These cookies are so grown up and sophisticated, but I’m sure that even the most down home person would love them.
These are the BEST chocolate chip cookies that I’ve had in a very long time. No nuts needed, but if you’re chocolate chip cookies must have nuts then go ahead and add whatever nuts your heart desires.
I love these little gems because they’re so quick & easy to make. You may want to double the batch because they won’t last long.
Pignoli (“peen-YOH-lee”) is the Italian word for pine nuts. Look for pine nuts in the grocery store near the other nuts or in the bulk-foods area. They tend to be expensive, but may be less expensive in the bulk area.
Sometimes I’m in the mood for a unique cookie that’s not chocolate chip. My Rum Macadamia Cookies will satisfy that cookie craving you might have. Use only pure rum extract and not that horrible imitation stuff.
