WHOOO, Friday! A weekend with my hunny is always cause for excitement. I'm going to try to find a local race to run and finish as much homework as I physically can without deep-frying my brain. I have to be careful, errythang ends up deep-fried in this state.
It's about 80 degrees and all sunshine and breezes here in Killeen, TX. Sounds like poolside fun and a chilled beer kind of day, right? Unless you're an Oregonian craving April showers and pumpkin cookies.
Pumpkin is now making a Spring appearance in my kitchen. I stocked up and bought enough cans over the Holiday season to last me through Thanksgiving, 2085.
Pumpkin Oatmeal Chocolate Chunk Wads
They're more like wads of cookie than an actual pretty little cookie, as you can see. What can I say? I like hearty, wholesome, chewy bites of goodness, and these wee wads are just that.
(Make about 3 dozen.)
1 can (15 oz.) pure pumpkin
1 cup sugar (I used Stevia sweetener)
1/2 cup unsweetened natural applesauce
1/3 cup veggie oil
2 eggs OR 6 tablespoons egg whites
(I used 1 egg + 3 tablespoons whites)
3 cups whole wheat flour
1 cup white flour
1/2 cup steel cut oats
3 teaspoons baking powder
2 tablespoons pumpkin pie spice
dash of sugar
1 tablespoon milk
dash of vanilla
12 oz. bag of semi-sweet (bakers) chocolate chunks
1/4 c. raisins
1/4 c. dried cranberries
Preheat oven to 350. Mix pumpkin, sugar, oil, applesauce, eggs/egg whites. In a separate bowl, mix flour, baking powder, spice, and salt. Dissolve baking soda with the milk and stir in. Add dry mixture to pumpkin mixture. Add vanilla, chocolate and raisins/cranberries. Drop by spoonful onto greased (I use Pam spray) cookie sheet, bake for 10-13 minutes or until lightly browned.
Now, go get your nom nom on!
Have a great weekend! :)