Chocolate Chunk-Pumpkin Seed Cookies ~ BOO! (there’s paprika in them)

IMG_2289Yes, paprika.  Smoked at that.  As soon as I saw that ingredient I knew I needed to try this recipe.  Thank goodness I did.

I had made this cookie to fill my cookie jar for when my dad visited and he could not get enough of them!  He loved them so much that my beautiful step mother left with the recipe in her suitcase.  So then I make them for my friend who is in her last trimester and they are officially her favorite cookie now.  It’s a different cookie.  Very tasty.  Very chocolate-y.  The fact that roasted pepitas are in them – just makes them that more festive for this time of year ~ where pumpkin reins king of all gourds.

Which brings us to present day, every Wednesday I go to my son’s school and volunteer in his class for an hour, then we walk hand-in-hand to the cafeteria where we enjoy lunch with all of his friends (I love my job).  Today was no different, only these cookies had just come out of the oven about 15 minutes prior to my arriving at his school.  Needless to say we left the cafeteria with chocolate on our faces.  A perfect lunch.

Thank you Bon Appetit Magazine, this one is a keeper.

Happy baking friends.

Ingredients

  •  cups raw pumpkin seeds (pepitas)
  •  cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon hot smoked Spanish paprika
  •  cups (packed) light brown sugar
  • 1⅓ cups granulated sugar
  • 1 cup plus 2 tablespoons unsalted butter, room temperature
  • 2 large eggs
  •  cups bittersweet chocolate chunks or chips
  • Flaky sea salt

Preparation

Look at this amazing dough!

Look at this amazing dough!

  1. Place racks in upper and lower thirds of oven; preheat to 350°. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
  2. Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl. Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Fold in chocolate and pumpkin seeds.
  3. Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined baking sheets, spacing 3″ apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 18–20 minutes. Transfer to wire racks; let cool.

High Altitude Adjustment

  • Increase flour to 3 cups
  • Decrease baking soda to a full 1/4 teaspoon.

Compost

  • Egg shells

Recycle

  • Butter wrappers
  • Bittersweet chocolate wrapping

Reuse

  • Roast some extra pepitas and add to your morning granola.  Yum.
Here's my youngest.  I'm in his class on Mondays and not for lunch :( But no worries...he'll have a fantastic after school snack today.

Here’s my youngest. I’m in his class on Mondays and not for lunch 😦 But no worries…he’ll have a fantastic after school snack today.

Perfectly Soft Oatmeal Cookies

006There is not much to say other than, these are perfection.  Or as close to perfection as you can come.  Add raisins or chocolate chips.  Or make as is.  I have gone looking online and in cookbooks as to what makes an oatmeal cookie stay soft.  Nothing worse than a super hard cookie.  All I can come up with is this concoction.  Lots of failed batches, unnecessary added ingredients, odd measurements….  I checked out other recipes, checked out other blogs until finally, I came up with a combination that is seemingly to simple too work, yet it does.  This is the perfect soft oatmeal cookie recipe.

I am pretty sure it is the 1 teaspoon of salt added

Don’t take my word for it, try it out for yourself.

Happy baking friends.

Ingredients

1 cup butter, slightly softened

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoons vanilla extract

2 cups unbleached flour

1 teaspoon salt

1 teaspoon baking soda

1 3/4 teaspoon cinnamon

3 cups old-fashioned or quick-cooking oats (I prefer the old-fashioned)

Preparation

  1. Preheat oven to 375 degrees.  Line two jelly roll pans with either silpats or parchment paper.  Set aside.
  2. Cream butter and sugars until nice and fluffy.  Add eggs, beating well after each egg.  Add vanilla.
  3. In a separate bowl mix together flour, salt, soda and cinnamon.
  4. Add to butter/sugar mixture in 3  intervals, mixing well after each interval.
  5. Mix in oats.
  6. Using a melon baller or two spoons, drop about a 1″ ball of dough on prepared pans, leaving about a 1-2″ space in between.
  7. Bake 12 minutes, no more and no less.  Let cool on wire rack.  Store in an airtight container.  Should make 3-4 dozen cookies.

High Altitude Adjustment

  • Increase flour to 2 1/2 cups
  • Decrease baking soda to 3/4 teaspoon
  • If too dry, add a tablespoon of applesauce or juice.

Compost

  • Egg shells

Recycle

  • Butter wrappers
  • Parchment paper

Reuse

  • You may save the parchment paper and use the next time you bake these amazing cookies.

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