Evening Edge
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DEL.ICIO.USPumpkin-White Chocolate Chunk Cookies
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"I'm tired of reading about ways to use leftover Thanksgiving turkey. Piling it high on two slices of bread and slathering it with cranberries and other assorted leftovers is good enough for me. What I want to know: What can I do with the half-full can of pumpkin puree left over from my cake?" wrote Cheryl Crawford of Atlanta to the AJC's Food Goddess column.
Some great uses for leftover pumpkin puree are to incorporate it in a creme brulee, bread pudding or even soup. But since many people don't want something that heavy during the post-feast recovery phase, here's a suggestion: Pumpkin-White Chocolate Chunk Cookies. After a day of indulging, these cookies are just right when a little something is all you feel like.
Unlike many other chip-based cookies that are best made chewy by underbaking, these delights are better with a little bit of crunch. Bake until golden and firm.
Hands on time: 30 minutes Total time: 2 hours Serves: Makes 5 dozen
Ingredients:
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2 cups all-purpose flour
1 teaspoon baking soda
1 cup butterscotch chips
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup light brown sugar
1 egg
2/3 cup canned pumpkin puree
1 cup old-fashioned rolled oats
8 ounces white chocolate, cut into 1/4-inch chunks, or 1 1/2 cups white chocolate chips
1 cup chopped walnuts
Instructions:
In a food processor fitted with a metal blade, combine flour and baking soda and pulse to combine. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Set aside.
In a large bowl, cream the butter, granulated sugar and brown sugar together for 2 to 3 minutes, or until fluffy, scraping down the bowl occasionally. Add the egg and pumpkin puree and stir to combine.
Add the flour mixture and stir to combine. Add the oats, white chocolate and walnuts and stir until combined, scraping down the bowl occasionally. Don't overbeat. Cover the bowl and refrigerate for 30 minutes or until cookies are firm (can be done overnight).
When cookies have chilled, preheat oven to 350 degrees. Line baking sheets with parchment paper or grease lightly.
Drop large spoonfuls of dough onto the cookie sheet, about 1 to 2 inches apart. Bake for 11 to 15 minutes, rotating the sheets halfway through for even baking. The cookies should be light golden brown and no longer doughy looking. Cool on the cookie sheets for 10 to 15 minutes before transferring them to a wire rack to cool completely.
-- Adapted from "Fresh Every Day" by Sara Foster (Clarkson Potter, $35)
In a large bowl, cream the butter, granulated sugar and brown sugar together for 2 to 3 minutes, or until fluffy, scraping down the bowl occasionally. Add the egg and pumpkin puree and stir to combine.
Add the flour mixture and stir to combine. Add the oats, white chocolate and walnuts and stir until combined, scraping down the bowl occasionally. Don't overbeat. Cover the bowl and refrigerate for 30 minutes or until cookies are firm (can be done overnight).
When cookies have chilled, preheat oven to 350 degrees. Line baking sheets with parchment paper or grease lightly.
Drop large spoonfuls of dough onto the cookie sheet, about 1 to 2 inches apart. Bake for 11 to 15 minutes, rotating the sheets halfway through for even baking. The cookies should be light golden brown and no longer doughy looking. Cool on the cookie sheets for 10 to 15 minutes before transferring them to a wire rack to cool completely.
-- Adapted from "Fresh Every Day" by Sara Foster (Clarkson Potter, $35)
Notes:
Nutrition:
Per cookie: 100 calories (percent of calories from fat, 44), 1 gram protein, 13 grams carbohydrates, 1 gram fiber, 5 grams fat (2 grams saturated), 10 milligrams cholesterol, 25 milligrams sodium.
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