Pot roast, apple pie, chicken enchiladas, Sunday dinner rolls…just a few dishes that most everyone has a tried-and-true family recipe for! Am I right?
Cookies are another one. I’ve got recipes handed down from my mom for sugar cookies, chocolate chippers, “Hello Dollies,” and lemon bars, just to name a few. This one, THE BEST PUMPKIN CHOCOLATE CHIP COOKIES, will probably forever stay in our family, and my great-great grandkids will someday be making them in their kitchens.
There’s not really any out-of-the-ordinary ingredients in them, but they are, simply put, THE BEST we’ve ever tried. (And be assured, we are connoisseurs of pumpkin cookies. We’ve tried hundreds of them over the years.)
They are just the perfect combo of pumpkin, whole-wheat flour, mounds of oats and dark chocolate…honestly, what could be better?
So what recipes do YOU have that have been passed down from your mama, grandma or some other such family cook?
My dad’s mom made the absolute best fresh raspberry pies in the whole world. I can still taste those sweet berries in her super-flaky crust, topped with freshly-whipped cream. I’d eat a slice while wandering through her vegetable garden, back to the stream that ran along the back of the property. We’d play pirates and hide-and-seek back there, amidst the wild roses, corn stalks and bean poles.
My maternal grandma literally never bought bread but made her own whole-wheat bread every week. There is no better treat in this world than a piping hot slice of that bread slathered in melty butter and honey. She’d feed us her “brown bread” with pot roast, mashed potatoes and roasted carrots. After dinner, Grandpa would load us in his car to take us over to the college campus where he worked as a professor, and he’d buy us all ice cream cones.
Food brings out so many memories, doesn’t it?
We’d love to hear about YOUR favorite family recipes! Tell us about them…and then dive in to your new family fav…The Best Pumpkin Chocolate Chip Cookies ever!
- 1 ½ cups unsalted butter
- 2 cups brown sugar
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 16-oz. can pumpkin puree
- 4 whole wheat flour
- 2 cups oatmeal
- 2 tsp. baking soda
- Pinch salt
- Chocolate chips (desired amount)
- Preheat oven to 375 degrees.
- Cream butter and sugars.
- Add wet ingredients, then dry. Combine well.
- Stir in chocolate chips.
- Bake 375 for 7-10 minutes, depending on your preference for soft or crunchy cookies.
*These cookies freeze exceptionally well. We put them in ziplock bags and pull them out as needed. (They are also YUMMY frozen!)