Cookies are probably the last thing anyone needs the day after Thanksgiving, but I’m not quite ready to say goodbye to pumpkin, and with no pie left, I have to have something for dessert after my leftovers!
Thanksgiving started with a very hilly, very COLD (okay yes I’m lame and 30 degrees is really cold) 4 mile Turkey Trot at the Oregon Zoo.
I couldn’t decide if I wanted to race it or just stick with my family, so I started out with them and decided to see how it went. Not well. My face was numb and I just never really felt “on.” The run basically goes down a big hill the first 2 miles, then you turn around and run back up it and into the zoo. The last 2 miles were HELL, but I pretty much kept up with my dad and finished in 31:10 (7:47 min/mile). It was just nice to be done!
After that it was time to head to my cousins’ dairy. I don’t know what it is about Holsteins, but I think they are some of the most photogenic animals on Earth.
There were SUCH cute calves!
My sister tried to bond with one of them.
After taking way too many pictures, I came inside ready to eat. My family clearly does not mess around when it comes to dessert.
Two kinds of cranberry sauce (my sister will only eat the kind from a can).
My uncle is the best salad-maker of all time. This was mesclun mix topped with roasted beets, avocado, walnuts, and blue cheese. Best thing I ate all day.
This morning was gray and rainy (like most mornings in Portland) so baking cookies seemed like a natural activity.
I’m sure a lot of us still have a few cans of pumpkin, and obviously dark chocolate and rolled oats are pantry staples so you can whip up a batch of these right now!
(adapted from The Way the Cookie Crumbles)
2½ cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
2 sticks unsalted butter, softened
1 cup white sugar
1 cup packed brown sugar
1 cup pumpkin puree
8 ounces chopped bittersweet chocolate
Preheat the oven to 350 degrees F.
Grease two cookie sheets (or line with parchment paper or a silicone mat). In a medium bowl, mix the flour, oats, baking powder, cinnamon and salt.
Cream the butter and sugars on medium speed in the bowl of a stand mixer with the paddle attachment. When the mixture is light and fluffy, scrape down the bowl and add the egg. Beat for about a minute, then mix in the pumpkin.
Gently stir in the flour mixture followed by the chopped chocolate.
Drop by rounded tablespoon onto the cookie sheets and bake for 12-15 minutes (until golden brown around the edges). Cool on wire racks