Session 2: pumpkin chocolate chip cookie recipe you all wanted

I follow this recipe exactly, except for the spices. I change the spices to these measurments:

2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

ORIGINAL VERSION:

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html

Welcome: come write with us

For a week, you entered your writing classroom at Meadow Brook Hall. You made friends, learned about the property and writing, and created texts. Keep enjoying all of this by continuing to share your work here and read what your friends are writing.

First day of Camp


Carriage House Classroom



And watch your camp video: Session 1.