Having discovered a recipe that staked it's claim to tasting "just like the Kroeger brand," I decided to give it a shot in the dark and see if they were really as good as they made them sound.
Guess what? They were! So, here for your critique, I give to you that recipe to try for yourself. Be the judge and let me know what you think!
Preheat oven to 350 degrees F. This is always important. Many people forget this step and end up having to eat their cookie dough... in ice cream... while they watch some movie about a guy and a girl... OK, I'm not sure if that happens, but I could see it happening! =)
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, clove and nutmeg; set aside. Doesn't it look yummy already? Don't forget to set it aside; that's important too. If you don't set it aside, then you get other things in it that aren't supposed to be in there yet.
Cream butter and both sugars until light and fluffy. This is very important. I know some people who will just mix them until they're barely mixed together (like in the first picture below) and start adding other ingredients right away, but the thing that they're forgetting is that there's a reason behind having steps in a recipe. See how creamy mine looks!
Add eggs and vanilla; beat until combined.
Add pumpkin, then sour cream. Yes, you heard right. This recipe calls for sour cream. Trust me it makes a ton of difference in the flavor and moistness of the cookies.
I used the Tillamook brand. It has a nice, rich, creamy flavor to it. But don't look for any more product placements here, because I'm not about that.
And, of course, beat until combined.
Now we can grab for that flour mixture we made earlier and add it to the mix. Mix it in a little at a time and beat until just combined. Don't overdo it or you'll have to explain it to your children why your beating senseless cookie dough senseless... or something.
Now it's time for my favorite part of making cookie dough: adding the chocolate chips!!! (Who put that bag there!)
Fold in chocolate chips. Just like you're turning the pages of a book. It's that easy- and your wrist gets some exercise too! =)
Drop dough in mounds using a well rounded tablespoon at least 2 inches apart onto baking sheets. You can easily make them bigger and have really big cookies, but I would recommend spacing them further apart if you do that.
Chill remaining dough while other cookies bake. If you don't, it gets really soft and the cookies will come out flat. Trust me. Please learn from my mistakes!!! Don't be forced to eat the flattened, "why did I even bother making these" kind of cookies like I did with my second batch. Save yourself the agony and just follow the instructions.
Bake, rotate sheets halfway through, until cookies are golden brown but still soft to the touch, 12-18 minutes. With each time I cooked them, I noticed that they took less and less time to cook, so I'd recommend keeping an eye on them if I were you. This recipe makes about 3 1/2 to 4 dozen.
And now let's see what the audience thinks of these cookies!
"I don't know Daddy..."
"Let me try another bite."
"Hmmm... Um-Hmm... Um-Hmm."
"Those were finger-lickin' good! Can I have about a dozen more?"
2 1/2 cups all purpose flour (11 1/4 on scale)
1 tsp baking soda
1 tsp salt (scant)
1 Tbsp cinnamon
1/2 tsp ground cloves (reduced slightly from original)
1/2 tsp nutmeg
1/2 tsp ginger
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup canned pumpkin
1 cup sour cream
1 1/2 cups semisweet chocolate chips
Keep on cookin!