The Great Food Blogger Cookie Swap: Chewy Pumpkin, Caramel & Chocolate Cookies
Tuesday, December 11, 2012
Carrie in Baking, Cookies, Dessert

Chewy Pumpkin, Caramel & Chocolate Cookies

I participated in The Great Food Blogger Cookie Swap again this year! It was just what I needed to break up the craziness at work and a packed social calendar. It provided a relaxing Sunday where I forced myself to bake cookies and devour the 3 dozen that were sent to me...just kidding, I shared! And when the cookies were all gone, I just went back to the eggnog...

Chewy Pumpkin, Caramel & Chocolate Cookies 2

I made Chewy Pumpkin, Caramel & Chocolate cookies, they were a loose version of these Chewy Chocolate Chip Cookies and a fairly messy, but tasty experiment. Caramel is sticky. I've upated the recipe so it's easier to execute next time. When I made these I mixed the rolos into the batter, but my recommendation is to place a rolo on top of each cookie before baking. That should eliminate the caramel sticking to the baking sheet and cooling rack issues I had! 

I sent these off to Kelli at The Corner Kitchen, Claire at Keeping up with Claire and Keila at Ridiculously Delicious. I hope they arrived in one piece so they were able to enjoy the chewy combo of pumpkin, caramel and chocolate!

I used eggnog to wash down the delicious cookies I received from Stephanie over at Eat.Drink.Love, Linday from Tumbleweed Contessa, and unfortunately I can't find the contact information of the third. I'll update it as soon as I found out...but thank you ladies for sending me your sweet treats! Go check out everyone's blog to swee what they baked up for the cookie swap!

Once again, a huge thank you to Lindsay from Love and Olive Oil and Julie from The Little Kitchen for organizing the cookie swap and I can't wait for next year!

Keep reading for the recipe that will make about 48 cookies.

 

Ingredients
1 cup butter, softened
¾ cup brown sugar, packed
¾ cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
¾ cup canned pumpkin
1-1/2 cups old fashioned oats
48 mini rolos
Directions
Preheat oven to 350 degrees.
Cream together butter and sugars. Beat in egg and vanilla. Beat in flour, baking soda, cinnamon and
pumpkin. Stir in oats.
Scoop cookies onto baking sheet and press rolo on top of each (I mixed the rolos into the batter, but
that turned out to be pretty messy, so I’m recommending pressing them on top).
Bake for 11 to 15 minutes, or until lightly browned.

 

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