Everything changes and nothing stands still. —Heraclitus
Change and I are old friends by this point. However, I continue to learn new facets about my seasoned acquaintance. The latest tidbit is that though sometimes you plan and schedule a rendezvous with change, it will occasionally show up out of the blue knocking on your front door. You might be able to pretend like you’re not home when your annoying relative or local Jehovah’s Witness stops by, but not change. Change will either break down your door or bust out that spare key you had given in case of emergencies, but thought they lost long ago. One’s life is shaped by how well we endure its various twists and turns. Either we fight and struggle to keep it from messing up our comfortable life, or we accept it to see what new adventures might be in store for us. Today I am committing to the latter.
Goals change…relationships change…jobs change…people change…seasons change… Speaking of which, are you ready for Halloween? The day when people roam the streets dressed as vampires, witches, Miley Cyrus, and sexy ebola nurses is right around the corner. With Halloween—and autumn in general—comes the onslaught of pumpkin spiced everything. Though I tend to shy away from the pumpkin-laced bandwagon, I do enjoy the gourd every now and again. In preparation for a friend’s pumpkin party last weekend I decided to bake these treats for the guests. I wasn’t entirely sure what I was making until I pulled out my copy of The Flavor Bible and decided to incorporate the oats and white chocolate. These cookies seemed to magically disappear shortly after my arrival, so I’ll take that as a sign that people liked them.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup (dark) brown sugar
- 2 eggs
- 3/4 cup pumpkin puree
- 1 Tbsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 3 cups oats
- 1 cup white chocolate chips
Procedure:
- Preheat oven to 350˚F.
- Cream together butter and both sugars. Once unified, add in eggs one at a time until incorporated into the batter. Add pumpkin puree and vanilla and stir until fully mixed.
- Add in the flour, baking powder, salt, cinnamon, and nutmeg. Once incorporated, mix in the oats and white chocolate chips.
- Scoop the cookie dough onto a lined cookie sheet and press down with your fingers (these cookies won’t spread).
- Bake cookies for 12 minutes. Allow to cool slightly on the cookie sheet for a few minutes before transferring to a baking rack to cool completely.
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