Ahh, the holidays.
The time of year for family, friends, good food, parties, and… cookie exchanges! Ever year I struggle with finding the perfect cookie recipe for all the fun cookie exchanges, and finally, last year, I found a great recipe that makes the most delicious cookies. Not only that, it makes 10 dozen per batch! So grab a bottle of your favorite Ponte wine and bring this to your next cookie exchange party. I always bring a sweet, like our Beverino! You can check out all of Ponte’s sweet wines here.
- 1 ½ cups (or 3 sticks) butter, softened. (No substitutions, I know this sounds like a lot, but remember how many cookies it makes!)
- 2 cups packed brown sugar
- 1 cup sugar
- 1 can solid-pack pumpkin puree (15 ounces)
- 1 egg
- 1 tsp. vanilla extract
- 4 cups all-purpose flour
- 2 cups quick-oats
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 2 cups chocolate chips (about 12 ounces)
In a large mixing bowl, cream butter and sugars together until light in color. Mix in the pumpkin, egg and vanilla until well combined. In a separate bowl combine the four, oats, baking soda, cinnamon and salt. Gradually add the dry goods to the wet mixture, mixing together in batches and then stir in chocolate chips at the end.
Drop by tablespoons full on an ungreased baking sheet 2 inches apart. Bake at 350 degrees for 15-17 minutes, until lightly browned. Remove to wire racks to cool.
** Dough may be made ahead of time and frozen, can be baked frozen.
Store in an air-tight container to maintain freshness!
–Do you have a go-to cookie recipe for holiday cookie exchanges?
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