Harvest-Time CookiesPosted: October 26, 2011
I was on a fall-inspired baking spree this weekend – our farmers market is bursting at the seams with pumpkins and hot apple cider; there are even a few leaves on the sidewalk here in Brooklyn. To celebrate the season, I made a tray of pumpkin-spiced salted-caramel bark (which I’m mailing to a few new moms in my life) and these Harvest-Time Cookies. They have that fall-weather feel, with rich, dark maple syrup, cloves, cinnamon and nutmeg. Best eaten with a steaming cup of hot apple cider or spiced hot chocolate.
Makes 16 cookies
8 tbsp. (1 stick) of butter
1 cup brown sugar
1 1/2 tbsp. maple syrup
1 tbsp. of milk
1 tsp. vanilla
1/2 tsp. baking soda
1 1/4 cup all purpose flour
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
1/2 tsp. salt
6 oz. mini semi-sweet chocolate chips
1 cup broken pretzel pieces
1. Pre-heat the oven to 300 degrees. Line a baking sheet with parchment paper.
2. With a stand or hand mixer, cream the butter and sugar together until well blended. Add the vanilla, maple syrup, milk and egg.
3. In a separate medium bowl, sift together and mix the baking soda, flour, cinnamon, cloves, nutmeg and salt. Fold dry ingredients into the wet mixture. Mix until all of the dry ingredients are incorporated.
4. Fold in the chocolate chips and pretzels. Form the dough into ping-pong sized balls and flatten slighty with the back of a spoon.
5. Bake for 20 minutes. Enjoy!