As the holiday season begins, we're always looking for new foods to bring, serve, and enjoy. Islandport Press offers a wide range of cookbooks, and our staff members have been testing recipes from them to bring you a new miniseries called Staff Picks: Recipes. Children's book editor Melissa Kim kicks off the fun with some easy-to-make cookies:
I chose a recipe from Favorite Island Recipes, a cookbook written by members and friends of the Frenchboro Congregational Church on Frenchboro Island. The recipes in this practical cookbook are told in a no-nonsense, no frills way, island style. Some call on ingredients from the coast, like goose grass, rose hips, lobsters, and mussels, but others have ingredients that can be found in any kitchen pantry.
These cookies were a huge hit with my 11-year-old son who said, "First you taste the chocolate, then you taste the pumpkin. They're good," he said. After his second cookie, he said "They're really good. Actually, they're great!"
A few notes: I greased the pan lightly before baking. The batter is very moist. This recipe made almost four dozen cookies. Best part: You can make the recipe in one bowl.
Pumpkin Chocolate Chip Cookies
By Shirley Eaton
1 egg
1 C sugar
1/2 C oil
1 C pumpkin
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 C flour
1 tsp milk
1 1/2 cups chocolate chips
Mix together egg, sugar, oil, pumpkin, vanilla, baking powder, cinnamon, baking soda, and salt. Then add flour, milk, and chocolate chips. Bake 8 - 10 minutes at 375 degrees.
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