Pumpkin Chocolate-Chip Square

These squares are a staple in our house throughout the fall and winter. They are so fast and easy, that these are the go to for those last minute party invites where you need to bring something along.

Pumpkin Chocolate-Chip Squares

From Martha Stewart Food

Yields: 1 9x13 inch pan cut to whatever size squares you prefer (about 24)

Ingredients:

2 C. All-purpose Flour

1 Tbsp. Pumpkin-Pie Spice (1 ½ tsp. ground cinnamon, ¾ tsp. ground ginger, ½ tsp. ground nutmeg, ½ tsp. ground allspice, and ½ tsp. ground cloves)

1 tsp. Baking Soda

¾ tsp. Salt

2 Sticks Unsalted Butter, room temperature

1 ¼ C. Granulated Sugar

1 Egg

2 tsp. Vanilla Extract

1 C. Canned Pumpkin Puree

12 ounces Semisweet Chocolate Chips

Directions:

1.       Preheat oven to 350 degrees. Line bottom and sides of a 9 x 13 inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2.       With an electric mixer with paddle attachment, cream together butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips. **Note: You do not need to coat the chocolate-chips for this recipe, the batter is so very thick, the chocolate will not sink to the bottom.

3.       Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35-40 minutes. Cool completely in pan.

4.       Lift cake from pan using foil as an aid. Peel off foil and use a serrated knife to cut into squares.

Chocolate Chocolate-Chip Cookies

Who doesn't love a chocolate-chip cookie? Who doesn't love a little extra chocolate? The answer is nobody and/or weirdos. So, on with the greatest variation of the chocolate-chip cookie ever.

Chocolate Chocolate-Chip Cookies

Yields: about 2 dozen cookies

Ingredients:

2 C. Flour

1/2 C. Cocoa Powder

1 tsp. Baking Soda

1 tsp. Salt

1 C. (2 Sticks) Unsalted Butter, at Room Temperature

½ C. White Sugar

¾ C. Packed Light Brown Sugar

1 tsp. Pure Vanilla Extract

2 Large Eggs

8 ounces of semi-sweet chocolate-chips

Directions:

1. Preheat oven to 350 degrees F.
2. Line 2 cookie sheets with parchment paper. Sift together the flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.
3. Place butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate-chips using the spatula.
4. Bake for 9-10 minutes. 

Oatmeal Cookies with Chocolate Chips and Cranberries

After a long and unexpected hiatus I am back with a super simple cookie recipe. I like these when you need a break from regular old chocolate chip cookies. I was trying to explain to my husband that these are healthier than regular chocolate chip cookies because the butter is spread out between more cookies... makes sense right?!

Oatmeal Cookies with Chocolate Chips and Dried Cranberries

Yield: about 3 dozen

Ingredients:

·         2 Sticks Unsalted Butter, Softened

·         1 ¼ C. Packed Brown Sugar

·         ¾ C. Granulated Sugar

·         2 tsp. Vanilla Extract

·         2 Large Eggs

·         1 ½ C. Flour

·         ½ tsp. Baking Powder

·         ½ tsp. Salt

·         3 C. Old-Fashioned Oats, Uncooked

·         1 ½ C. Semi-sweet Chocolate Chips

·         1 ½ C. Dried Cranberries

Directions:

1.       Preheat oven to 350 degrees F.

2.       Beat butter, sugars, and vanilla on medium speed until creamy. Beat in eggs until light and fluffy.

3.       Mix in flour, baking powder, and salt on low speed until well blended. Stir in oats. Stir in chocolate chips. Stir in cranberries. Batter will be very thick and heavy.

4.       Form dough into 2-inch balls and place on ungreased baking sheet about 2 inches apart.

5.       Bake 15 to 18 minutes or until edges begin to turn golden brown and center still appears slightly soft. Let cool on cookie sheet 2 minutes. Move to wire rack, let cool.