arbofo

“Hey, there’s this book I’m reading- I highly recommend it.  It’s called Art & Fear.“

“Art & Beer?”

“No, Art & F-ear“

“Art & Beer.”

“No- not to drink-  Art & Ffffear.”

“Wow, you must be sick.  It totally sounds like you’re saying ‘Beer’.”

“Yeah, it’s a hassle. — Wait, wait, please don’t tell me that just came out sounding like ‘Asshole’…”

Sadly, I don’t have a picture that does these cookies justice, but the source of this recipe has a drool-worthy picture. Below is a modified version of the recipe- I had to improvise a bit, based on what I had in the kitchen:

• 1 to 1-1/2 cup canned pumpkin
• 1 cup white sugar*
• 1 stick of butter
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon*
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract*
• 2 cups semisweet chocolate chips

* go a bit generous on the measurement if you’re generous with the pumpkin.

Mix it all together, spoon onto greased cookie sheet (or just use parchment paper), then bake for 13-15 minutes or until lightly brown and firm.