I have never been a fan of Pumpkin Chocolate chip cookies. It was the texture--rather cakey and sometimes dry. Disclaimer: this in NO WAY is intended to be a healthy recipe. Eat at your own risk!
Our family has a go-to basic cookie recipe for our experiments. Here it is, TOP SECRET straight from our family vault:
Any cake mix
1/2 cup shortening
And this is no exception.
Here is the mix I used:
On the back of this box is almost my recipe, but I've been making these cookies with their mix longer than they have, so trust me--use two eggs.
1/2 cup shortening. I like to use Crisco Butter Flavor stick. So convenient.
By showing you one of my plates, you now know that I am about 100 years old. Many of your grandmothers may have plates like this.
Add 4 - 6 ounces of chocolate chips. We prefer the semi-sweet, but milk chocolate will do.
Mix well. Drop by rounded tablespoon onto an ungreased cookie sheet. Bake 9 -10 minutes at 325 - 350 degrees. My oven bakes on the hot side so I bake for 9 minutes at 325. Let the cookies cool and set before lifting them off the cookie sheet.
Happy BOO to you!