Lovin' From the Oven

Day 7: Chewy Pumpkin Butter Cookies

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Day 7 of my 12 days of cookies: Chewy Pumpkin Butter Cookies. I’m not gonna lie, these cookies are pretty life changing. Pumpkin butter in general is pretty life changing. They’re a little on the flatter side, but it works with the texture. These cookies don’t have a strong pumpkin taste at all. It’s very subtle.

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I probably should have posted these cookies back near Halloween and Thanksgiving, but they were so good that I had to save them for my 12 days of cookies. Don’t fret, you can still find pumpkin butter at Trader Joe’s (and maybe Whole Foods? I’m not sure, I never shop there).

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These are lighter and softer than my favorite chocolate chip cookies, but they’re comparable.

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Trader Joe’s seriously has the most eye appealing packaging, don’t you think?

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Recipe from From How Sweet It Is

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Day 7: Chewy Pumpkin Butter Cookies

Ingredients

  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup pumpkin butter
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 1/4 cups chocolate chips

Directions

  1. Preheat oven to 325 degrees F.
  2. Cream together the melted butter and both sugars. Add in the egg, egg yolk, vanilla, and pumpkin butter.
  3. Gradually stir in the flour, salt, cornstarch, pumpkin pie spice and baking soda.
  4. Fold in chocolate chips. Refrigerate dough for 2 hours, then roll into golfball-sized balls.
  5. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges. Let cool completely.
https://lovintheoven.com/chewy-pumpkin-butter-cookies/

Day 6: Soft Gingersnap Cookies with White Chocolate Chips

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Day 6 of my 12 days of cookies: Soft Gingersnap Cookies with White Chocolate Chips. I never liked molasses cookies when I was little, but it’s something that definitely grew on me with age… just like pickles, mustard, and jalapeños. Molasses is definitely a “grown up” food, don’t you think? There’s no molasses flavored baby food jars.

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The white chocolate balances out the strong flavor of molasses by giving it a smooth, sweet taste. White chocolate is underestimated, if you ask me. People hype over the different percentages of milk, dark, and bittersweet chocolate, but no one ever bothers to look into the details of white chocolate.

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Did you know that I couldn’t even eat chocolate when I was little? I was allergic to it! I used to get bloody noses from eating the smallest amount of chocolate, but that never stopped me from eating Crunch ice cream bars. I’d just pay for it later with a box of tissues. White chocolate, however, was fair game. Since it was the only “safe” chocolate I could eat when I was little, I ate a lot of it.

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Now that I’ve grown up (just a little), I’ve outgrown my childhood allergy and can eat as much chocolate as I want without side effects. I often forget how much I take eating chocolate for granted. It sounds silly, but it’s true! I also almost always choose dark chocolate over white chocolate since I didn’t eat it when I was younger, but sometimes eating white chocolate takes me back to my wee elementary school days. Recipe comes from a B*tchin’ Kitchen.

Also, I’ve added a little Pampered Chef giveaway on my post, so check it out and be sure to enter before it ends! That contest is only open to US residents and cannot be shipped to P.O. Boxes.

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Soft Gingersnap Cookies with White Chocolate Chips

Yield: 3 dozen

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup Grandma's molasses
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons cinnamon
  • 1 1/4 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups white chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream together butter and sugar. Add in the molasses, canola oil, vanilla extract, baking soda, salt, and spices, and beat until well combined.
  3. Mix in the eggs one at a time, beating well after each addition.
  4. With the mixer on low, gradually add in the flour until just combined. Stir in the white chocolate chips. Using a cookie scoop, form the dough into balls.
  5. Place on cookie sheet and bake for 7-9 minutes.
https://lovintheoven.com/soft-gingersnap-cookies-with-white-chocolate-chips/

Day 5: Peanut Butter Oatmeal M&M Cookies

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Day 5 of my 12 days of cookies: Peanut Butter Oatmeal M&M Cookies. Pretty much, if you couldn’t make up your mind with what kind of cookie you should make, you end up with this. These cookies have a little bit of every classic cookie: oatmeal, peanut butter, and chocolate.
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I wouldn’t consider this an “oatmeal” cookie since there’s so little of it in the dough. Heck, you can’t even see it in these pictures! The strongest flavor here is the peanut butter. They don’t bake into perfectly shaped cookies, but I like how jagged they are. It shows that they’re truly homemade with love.

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I used mini M&M’s, but they’re getting harder and harder to find now and days. I used to be able to find bags of them at my local Target, but it seems as if they’ve gotten rid of their stash and no longer carry mini M&M’s. What a bummer! All of the other M&M flavors have replaced the minis. I’m crossing my fingers and hoping that they’ll return to the shelves after the holidays.

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Recipe is slightly adapted from Delectably Mine.

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Peanut Butter Oatmeal M&M Cookies

Ingredients

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2/3 cup unpacked brown sugar
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/2 cup mini M&M's

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and both sugars. Mix in the peanut butter, vanilla and egg until well blended.
  3. Gradually mix in the flour, baking soda and salt until just combined.
  4. Stir in the oats, chocolate chips, and M&M's.
  5. Drop by tablespoonfuls onto baking sheets.
  6. Bake for 10 to 12 until just browned.
https://lovintheoven.com/peanut-butter-oatmeal-mm-cookies/

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