[ultimate-recipe id=”2120″]

Start by mixing your dry ingredients together.  I usually pour them all in the bowl and give it a little whisk to incorporate.  

Mix the wet ingredients in a separate glass measuring cup.  Add zucchini and wet ingredients.  Stir to combine.

Fold in chocolate chips.

Cook on greased griddle.  And there you have it!

We served these with just butter on top.  The original recipe that we adapted recommended topping with syrup.  I thought with the chocolate chips, it was altogether unnecessary.  Even without syrup, these were such a hit that my kids asked for them over and over!  I ended up running out of zucchini and replaced it one day with yellow squash. Total success.  So if you have either one sitting on your counter, I think this would be a perfect Sunday morning breakfast tomorrow!

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You know when you need 5 dozen cookies in a hurry?  You haven’t gotten any butter to room temperature, so you know that in order to make cookies, you’re going to have chunks of butter and sugar jumping out of your Kitchen Aid all over your counters?  That is definitely one of my least favorite baking scenarios.  It’s right up there with putting in the flour and accidentally going past speed one all the way to 5 and having flour snow all over my kitchen!

When I have a day like that and I need to make something quickly that yields a lot and skips the cold butter scenario, I make these.  I always have pumpkin and chocolate chips on hand and the rest are just baking staples.  So here is one of my favorites, passed on to me from a dear friend years ago, and now I’m passing it on to you.

Pumpkin Chocolate Chip Cookies

1 Big can of pumpkin, 29 oz. (not pumpkin pie filling, just pumpkin puree)

2c. sugar (I used raw sugar in these and it was amazing)

4c. flour

3/4c. canola oil (I bet coconut oil would be great, but when I need fast, I skip the oil melting step and use canola)

2 eggs

2t. cinnamon

2t. baking soda

4t. baking powder

1/2t. salt

2t. vanilla

2T. milk

1 package chocolate chips (2c.)

This is not the kind of recipe with tons of specific instructions so just dump it all into the bowl and stir until it is well mixed.  I usually keep out the chocolate chips until it’s well blended and then add them in last with a quick stir.  Bake them in a 375 degree oven for 12-15 minutes.  They are sort of a cross between a cupcake and a cookie.  They don’t spread a ton, so I can usually fit 13 on a pan, but somehow I missed the spacing on this one!  When the timer goes off at 12 minutes, feel the top with your finger to see if it springs back.  If it feels firm and cooked through, take them out.  My first pan always sets the gauge for the rest of the pans.  If they cook in 13 minutes, I know all the rest will too.  

I hope you love these little bites of heaven as much as we do!

The post Pumpkin Chocolate Chip Cookies appeared first on Little Reasons.

I grew up with a Mom who baked everything from scratch.  This is one of the recipes that sticks out most prominently in my childhood.  Chewy granola bars!  They are not a replacement for the kind of granola bars you get from the store.  At least, I’ve never viewed them that way.  They are thick and chewy and delicious!!  I will show the recipe as written and put my current changes in parenthesis:

Chewy Granola Bars:

Mix together:
1c. brown sugar
2/3c. peanutbutter
1/2c. light Karo syrup (brown rice syrup)
1/2c. melted butter (coconut oil)
2t. vanilla

Then add:
3c. old fashioned oats
1/2 c. unsweetened coconut
1/2 c. sunflower seeds
1/2 c. raisins
1/3 c. wheat germ
2 T. sesame seeds
1 c. chocolate chips

Bake in greased 9×13 pan for 15-20 min until edges are lightly browned.

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