rebbermade

COOKIES... QUICK + EASY



I don't have many opportunities to cook during the day while Jeff is at work. Calder is pretty much attached to me, and well, anything that involves opening the oven is just not an option when you're holding a little baby. But today he was happy to spend a few minutes in his vibrating bouncy chair while I whipped up a very easy batch of chocolate chip pumpkin spice cookies. Our neighbor, Courtney, has shared these with us on multiple occasions, and I finally asked her for the recipe. I can't believe how simple and quick it is! (I'm crediting Courtney with the recipe as I don't know where she found it... will have to ask.)

CHOCOLATE CHIP PUMPKIN SPICE COOKIES
(makes 55-60 two-bite cookies)

16 oz can Pumpkin (plain pumpkin, not the pie filling)
1 box Spice Cake mix
1 bag MINI semi-sweet chocolate chips

Pre-heat the oven to 375. Line baking sheets with parchment paper. Mix all ingredients together in a large bowl. Using a regular spoon, or little ice cream scoop, drop dough onto baking sheets. Bake for 13 minutes or until done all the way through. Remove from oven. After a couple minutes place on racks to cool.
Note: It seems like these will cook better when done one pan at a time. They're so moist, and when I tried two pans in the oven (on separate racks) the bottom pan didn't cook through.



Three ingredients and quick t'boot! Very do-able for a new mom with only a few baby-free minutes a day. Plus I LOVE the mini chocolate chips since they get all melt-y in the cookies and there's so many of them. Courtney also said they freeze well... bonus!