Don’t forget, today is the last day to enter the T-shirt giveaway! You have until midnight tonight and the drawing will take place tomorrow.

Now, in case you missed them the first time around, check out a few previous posts that are still bringing in the hits and comments:

• The Hershey’s Move to Mexico post is still getting hit quite often, several months after I wrote about it. If you missed it the first time, go check it out and let us know what you think.
• 50 Easy Chocolate Snacks to Make
• Pumpkin Chocolate Chip Cookies recipe
• Chocolate Cake Mix Cookies

Post from: Chocolate Bytes

These are probably one of my top three favorite cookies. My daughters’ teachers request them all the time and I’m happy to oblige!

It’s important to move them to a wire rack after you’ve let them cool a bit because the bottom will stay somewhat soft. They also don’t “stack” well, so if you store your cookies in a storage bag or cookie jar make sure you put a sheet of parchment or even aluminum foil between layers.

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups chocolate chips (milk or semi-sweet)

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. It’ll look really funky at this point but have faith.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes (17 minutes works about perfectly for me), or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for two minutes. Take the cookies off with a spatula and cool them on wire racks.

Post from: Chocolate Bytes