If the measure of a good cookbook is how stained and festooned with Post-Its the pages are, then this one is definitely a winner—Big Fat Cookies by Elinor Klivans. The title doesn't lie; these cookies are indeed big. And fat. No wimpy wafers here. We're talking cookies that could double as lunch (and probably have, more times that I'd care to remember. Big Fat Cookies doth maketh a Big Fat Baker). I've baked almost every recipe in the book but hands-down, these pumpkin butterscotch beauties are my favorites. In fact, they're the reason why I bought the book in the first place. Now I know it's THAT time of year and you're probably thisclose to being sick to death of just the word p*@mpkin, let alone another recipe with the stuff, but trust me on this. YOU WANT TO MAKE THESE COOKIES. Would I lie to you? Of course not.
I've baked and shared them with all and sundry and they're much beloved. They're also a great incentive to get people to do stuff for you. Need a favor? Have some cookies…favor done. No, I'm not above a little bribery. And when Junior Dough was still in school and there was a bake sale coming up (back before bake sales became verboten in some New York schools) these were always on the request list from teachers and students alike, winning out over chocolate chip every time. Golden orange, soft, moist, almost cake-like, they are indeed a memorable cookie. A real milk-and-cookies cookie.
Sadly, Big Fat Cookies seems to be out of print but it's still available from used booksellers and for the Kindle as well, although splattering pumpkin pulp and egg all over a Kindle (or iPad in my case) is a little more dangerous—and potentially more expensive—than gluing the pages of a real live book together with the fruits of your messy labors.
#CreativeCookieExchange is all about the pumpkin this month so don't forgot to check out the links below to see what the other CCE-ers have come up with. FEEL THE PUMPKIN LOVE!
pumpkin butterscotch chip cookies
- 2 cups unbleached all-purpose flour
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup sugar
- 1/2 cup neutral flavored oil (I use safflower)
- 1 cup canned pumpkin (NOT pumpkin pie mix)
- 1 tsp vanilla extract (I use vanilla paste)
- 1 cup butterscotch chips
- Preheat the oven to 325°. Line two baking sheets with parchment, then butter the parchment.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, beat the eggs and sugar together with an electric mixer for about 1 minute on medium speed, until it's smooth and a light yellow color. Scrape the bowl ans needed.
- With the mixer on low speed, add the oil, pumpkin and vanilla and mix until smooth. Add in the flour mixture until incorporated, then stir in the butterscotch chips.
- Use a 1/4-cup capacity ice cream scoop or a 1/4 cup measuring cup to scoop the dough into mounds onto the prepared baking sheets. Space the mounds about 2-1/2" apart. Smooth the tops of the mounds with a spatula if desired (I usually skip this).
- Bake the cookies for about 16 minutes, switching racks and rotating the pans about halfway through the baking time. When done, the cookies will feel firm and a toothpick inserted into the center should come out clean and dry. Cool the cookies on the baking sheets, the move to a wire rack to cool completely.
- If desired, dust the tops with powdered sugar.
- Store in an airtight container for up to 4 days, if they last that long.
Adapted from Big Fat Cookies by Elinor Klivans
Celebrate the Pumpkin with #CreativeCookieExchange
The theme this month is Pumpkin! It is only October—you can’t possibly be tired of this glorious symbol of the fall harvest yet! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!
Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of our bloggers have made this month:
- Mexican Chocolate Pepita Shortbread Cookies by Magnolia Days
- Peanut Butter Pumpkin Cookies by Food Lust People Love
- Pumpkin Chocolate Chip Cookies by Karen's Kitchen Stories
- Pumpkin Chocolate Chip Cookies by Stay at Home Mama
- Pumpkin Date Cookies by Upstate Ramblings
- Pumpkin Drop Cookies with White Chocolate Chunks by The Spiced Life
- Pumpkin Oatmeal with White Chocolate M&Ms by Our Good Life
- Pumpkin, Oats and Sunflower Seeds Cookies by ISingCakes & More
- Pumpkin Spice Cookies by 2Cookin' Mamas
- Pumpkin Spice Cut Out Cookies by A Baker's House
- Pumpkin Thumbprints by Flours & Frostings