Ingredients

Directions

1. Pre-Heat oven to 375 degrees F.Cream together:

2. 1 C. Shortening

3. 2 Eggs

4. 3 C. Sugar

5. Add:

6. 2 C. Pumpkin (15 ounce can)

7. and mix well.

8. Stir in:

9. 2 t. Baking Soda

10. 2 t. Vanilla

11. 1 t. Salt

12. 2 t. Baking Powder

13. 2 t. Nutmeg

14. 2 t. Cinnamon

15. Gradually stir in:

16. 5 C. Flour

17. You may need to add an additional cup of flour or so, dough should be – and I quote, “kind of stiff, not really stiff, but medium stiff. Not so sticky that it won’t push off a spoon onto the cookie sheet without sticking all over your finger”. See why I find baking difficult? This apparently, is not an exact science.

18. Stir in a bag of:

19. Chocolate Chips

20. Best if they are milk chocolate, unless you actually LIKE semi-sweet, which I don’t because they discourage me from eating them by handfuls directly out of the bag.

21. You may also add nuts or raisins but then the cookies would be gross.

22. Do not grease cookie sheet, drop a tablespoon or so of dough and drop them about an inch apart, they don’t spread out flat.

23. Bake at 375 for about 12 to 15 minutes.

24. They are soft and chewy and to die for! Also, we discovered that you CAN leave out the shortening for healthier cookies. They are kind of spongy that way but are still good and stay soft.

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