We’ve been having this epic weather here in Western Oregon. I think I heard it’s been more than 80 days since we’ve had rain. Which, for us, is more than a little weird. To me it’s felt like we’re in the Twilight Zone. To awaken every morning to sunny, clear skies and temps in the mid-70’s. It gets to be too much of a good thing. Heck, you’d almost mistake this for Southern California.
But that all changed this morning. Foggy, grey and cool. Ahh – now that feels like home. To celebrate I pulled some Tomato Corn Chowder out of the freezer to feed our Harvest Crew for lunch, and set about baking some cookies to keep them going through their very long day.
If you’re on Pinterest (and if you are let’s get together here!) you know that everybody is all about pumpkin food these days. Pumpkin bread, pumpkin granola, pumpkin pasta, pumpkin cupcakes, pumpkin lattes……the list goes on. I’m pretty selective about my pumpkin recipes, I don’t like it in just anything. Least of all my coffee.
But I did see this cookie recipe the other day that caught my eye. I figured today was the day to make it. But on a second reading of that recipe, I decided to make several changes. I added oatmeal, used coconut oil instead of canola, more pumpkin and then the chocolate chips instead of the raisins. I’ve already been thinking about adding toasted chopped hazelnuts the next time I make them.
Frankly I am not much of a sweet eater, nonetheless it turns out these are my new favorite cookies. They are moist and hearty at the same time, not too sweet, and the little hit of semi-sweet chocolate is nothing short of perfection.
Speaking of chocolate chips, I love the Trader Joe’s brand. I think they’re just the best. We don’t have a TJ’s in town, so when I stop at one, I always stock up and buy about 6 bags. They must think I’m a hoarder.
So no pumpkin spice in my coffee but these were just the thing to accompany my late morning coffee.