FJG Pumpkin Week – Day 3, Pumpkin, Oat and Chocolate Chip Cookies
29 October 2014 by Marketing Team
This week we have been exploring various uses of pumpkin by trying to create some delicious recipes. Thus far we have had a twist on traditional pumpkin soup by adding some spice and lentils and yesterday this was followed by an aromatic pumpkin loaf. Remember as always we want to hear from you; recommendations, alterations, adaptations…. you name it, we want to hear it. Better yet, any photos of you joining us on our pumpkin revelry would be great to see.
Day 3 – Pumpkin , Oat and Chocolate chip cookies
Yes, yes and yes. Follow this recipe and you will behold some of the most delicious cookies which also have the ability to make you believe they are healthy. This isn’t completely true. ..but that doesn’t’ really matter.
Yes, today we will be cooking cookies which you will be remembered for, which will be talked about for weeks and you will be begged to make again. A recipe so good you can guard jealously, fooling friends and pretending that the ingredients are a long held family secret and ensuring you always are equipped with a quick and easy present which will always impress. So what are you waiting for, get baking!
*Today’s recipe uses pumpkin puree, which is available from Waitrose and Tesco but you may have to ask for help finding it! If you can’t find tinned you can make your own by chopping the pumpkin flesh into bite sized pieces and placing in a pan with some water to just cover, boil for 15 mins until soft. Sieve then puree in a food processor or mash thoroughly.
350g of all-purpose flour
210g quick oats
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
225g light brown sugar
140g granulated sugar
1 large egg
1 tsp vanilla extract
275 g pumpkin puree
180g chocolate chips
1 – Preheat the oven to 180°C
2 -In a mixing bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set this to one side.
3 – Using an electric whisk, whisk together the butter, brown sugar and white granulated sugar in a separate bowl until creamy. Then blend in the egg, pumpkin puree and vanilla extract
4 – Once the ingredients have been combined, slowly start pouring the dry ingredients into the ‘wet’ mixture until thoroughly mixed. At this point add the chocolate chips (we won’t judge if you put in more than stated in the ingredients list) and if you fancy an extra crunch now is the point to also stir in the walnuts. Once this is completed you want to allow your batter to rest for 5 -10 minutes.
5 – Scoop 2 tbsp sized dollops onto baking parchment paper, leaving a gap of about 2 inches between each cookie for them to spread. Bake in your pre-heated oven for about 10-12 minutes and then allow them to cool on a wire rack (if you can wait). And there you have it, some truly memorable cookies.
The FJG Foundation is our charity raising monies for small youth and children’s organisations within the local community. It was established in 2012, and has a cookbook available for sale which is full of homemade recipes inspired, created and photographed by the staff. All proceeds of the book go to FJG Foundation and they make a fantastic present/Christmas stocking filler for only £5 or indeed a donation. Please email Penny Hepburn at PHepburn@fjg.co.uk to get your book today.
There is still time to get your #free #Coggeshall #food and #drink #festival for next weekend here: https://t.co/DLxgD5cZLY19 hours