Submitted by: Irene Parry Gammell
Pumpkin Chocolate Chip Cookies
This is a recipe passed down from my mom, Irene. Since I have such a huge family, I usually make a giant batch. So, keep this in mind when making your own batch. You may want to cut this in half or even 1/4s. Also, I notice that if you "overcook" these a bit and then store them in an airtight container overnight, they turn out amazing.
- 1-1/2 cups vegetable shortening
- 4-1/2 cups sugar
- 3 whole eggs
- 3 cups canned pumpkin
- 3 teaspoon cinnamon
- 3 teaspoon baking powder
- 3 teaspoon baking soda
- 3 teaspoon vanilla
- 3 teaspoon nutmeg
- 1-1/2 teaspoon salt
- 8-1/2-9 cups flour
- 2 pkg chocolate chips, small
Remember; this makes a huge batch so cut it in half or thirds if necessary. Also, I use a large can of pumpkin and usually have about 1/2 cup left over and use it for muffins later.
Preheat oven to 375*. Cream shortening and sugar. Add eggs and mix well. Add remaining ingredients except flour and chocolate chips and mix well. Mix in flour and chocolate chips until well incorporated.
Spoon onto greased cookie sheet. Bake for 11-12 minutes or until done. Cool. Store in airtight container. Tastes best after a day.
