White Chocolate Chip Pumpkin Cookies

I'm sitting writing this as I breathe in the fantastic smell of pumpkin. SIGH. Fall IS in the air in Cabbage Kitchen.

This is a recipe I got from a close friend of Curtis's family, Trish. Everything she makes is SO delicious, and these cookies don't disappoint. It says at the bottom of the recipe she gave me that her mom always doubled it...so yes, that is what I did. 

The recipe she gave me calls for semi-sweet chocolate chips, but I prefer them with white chocolate chips. I think this lets the pumpkin flavor really stand out above the chocolate, which is good because let's face it, the pumpkin is the main even. 

The recipe also states that you can use butter or margarine. I happened to have margarine on hand, so I used that; however, I am wondering if the cookies would have turned out a bit better if I would have used butter instead. I suppose the choice is up to you! Either way, you're sure to enjoy these cookies. 

Ingredients

• 1/2 c. margarine (or butter)
• 1/2 c. Crisco
• 1 c. brown sugar
• 1 c. white sugar
• 1 egg
• 1 tsp. vanilla extract
• 2 c. flour
• 1 c. quick oats
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 c. Libby's Solid Pack Pumpkin
• 1 c. semi-sweet chocolate chips (* Note: this is where I used white chocolate chips instead)

Directions:

1. Preheat oven to 350 degrees.
2. Cream butter and gradually add sugars, beating until light and fluffy.
3. Add egg and vanilla, mixing well.
4. In separate bowl, combine flour, oats, baking soda, cinnamon, and salt. 
5. Alternate additions of dry ingredients and pumpkin to wet mixture, mixing well after each addition.
6. Stir in chocolate chips.
7. Drop onto cookie sheets lined with parchment paper.
8. Bake for 20 minutes or until firm and lightly browned.