Pumpkin White Chocolate Chip Cookies

          I learned a valuable lesson yesterday: Always be sure to double check the recipe before you start baking. Everything was going great while I was mixing together my ingredients for my Pumpkin White Chocolate Chip Cookies, that is, until I got to the part where I needed to add the pumpkin puree. For some odd reason, I had it in my brain that the recipe called for a CAN of pumpkin puree. Well, sadly, I was mistaken. The recipe actually called for 2 TBS of pumpkin puree….just a teensy tiny difference right? The result was super moist, not crispy cookies that actually taste pretty good, despite my goof-up.

         You can find the original recipe here…obviously I changed it quite a bit…

·         Yumminess---6---I wish I had read the recipe, because I like my cookies to be crispy. The flavor is perfect though. I just have a texture issue with this batch.

·         Easiness---10---Really easy recipe..haha…unles you are me, of course.

·         Repeat---8---I will most likely make these again to redeem myself and make them the correct way.

I think I am getting good at taking these pictures :)

INGREDIENTS

·         1 ½ Cup flour

·         ¼ tsp baking soda

·         2 tsp pumpkin pie spice

·         1/8 tsp salt

·         ½ cup granulated sugar

·         ½ cup brown sugar

·         2 TBS butter, melted

·         2 egg whites

·         1 can pumpkin puree (or 2 TBS if you want to do it correctly. If you do only 2 TBS, only use 1  cup flour)

·         1 tsp vanilla extract

·         ½ cup white chocolate chips

DIRECTIONS

·         Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners or lightly spray cookie sheets with cooking spray.

·         In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy

·         Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out

·         Drop by level spoonfuls about 1 inch apart onto baking sheets.

·         Bake 10-14 (if you make it with 1 can pumpkin puree, otherwise bake 8-10 minutes) minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.