{ Chewy Pumpkin Chocolate Chip Cookies }

In my search for a chewy - NOT cake-y - pumpkin cookie, I found this incredible
recipe from Yammie's Noshery. I made the cookies, and they were perfect. 

Then I made them a second time. Still perfect.

These cookies are buttery, chocolatey, cinnamon-y, and 
just the right amount of pumpkin-y. But most importantly, they're CHEWY!
The key to the amazing chew of these cookies is that there's no egg in the recipe. 
Basically, the moist pumpkin replaces the need for any egg. 

Which coincidentally makes it safe/acceptable to eat the dough by the spoonful. Hehe.

Start by creaming the butter and sugars. 
(I made a double batch in these photos.)

Then, add in the pumpkin and vanilla.

Next, add the spices and oat flour.

Add the flour, baking soda, and salt right on top of the wet ingredients - and fold it in.

Lastly, fold in the chocolate chips.

Scoop the dough onto a parchment lined sheet and bake at 350 F for 15 minutes.
Top with M&M's if desired, and enjoy!


Yields 15 large cookies (sized out
with a regular ice cream scoop)

1 stick softened butter
1 cup brown sugar
1/4 cup white sugar


1 tsp. vanilla
5 tbsp. pumpkin puree


1/4 cup oat flour (rolled oats, blended until fine)

(Oat flour is optional - I added it to give the cookies even more chew. 
You can easily replace it with 1/4 cup more of all-purpose flour.)

1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 cups all-purpose flour


3/4 cup semi-sweet chocolate chips
1/4 cup M&M's (optional)



(1) Cream the butter and sugars.

(2) Add in the vanilla and pumpkin.

(3) Add in the spices and oat flour, stir.

(4) Pour on the flour, baking soda, and salt - and fold
in until thoroughly combined.

(5) Fold in the chocolate chips, scoop the dough onto a parchment
lined baking sheet, and bake cookies at 350 F for 15 minutes.
Top with M&M's and enjoy!


{ Recipe adapted via Yammie's Noshery }



{ Walnut Chocolate Chip Cookies }

It's Winter Break! 

Meaning there's finally time to take a breath, 
relax, and enjoy time with family and friends.

And of course, time to bake cookies.

I have a few amazing recipes coming your way before Christmas, and first up are these
Walnut Chocolate Chip Cookies - honestly, the best cookies I've ever made.

No, seriously. They're so, so good. Crisp on the outside, chewy and gooey on the inside.
I found this recipe on The Little Kitchen as a copycat recipe for those deliciously warm
cookies you get upon checking into a Doubletree Hotel.

The recipe has a few unique ingredients compared to a typical cookie recipe (lemon juice, 
cinnamon, oat flour) - it's these odd ingredients that give these cookies such 
a distinct, delicious flavor. Trust me.

Follow the video above for step-by-step instructions, and find the full recipe below!

Happy Holidays!!!


Yields about 24 cookies, depending on their size

2 sticks of softened butter
3/4 cup brown sugar
3/4 cup white sugar
2 tsp. vanilla extract
1/2 tsp. fresh lemon juice
2 large eggs
1/2 cup oat flour (rolled oats, blended until fine)
2 1/4 cup all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
2 cups semi-sweet mini chocolate chips
1 cup chopped walnuts

{Recipe adapted slightly via The Little Kitchen}