Pumpkin Cookies Vs. Oatmeal Cherry White Chocolate Cookies

Okay... I must admit I'm not one to make cookies. Strike that... I don't make "Everyday People" cookies. When my kids come home and ask me to whip up some cookies, this is what I normally pop out:

I guess you could call me a cookies snob. I can't help it... it's in my blood! It's part of me! I have royal icing and fondant running through my veins!

So I was running through my number one blog "Bake at 350" and I noticed that Bridget posted that the Flavor of the Month is "Cookies". Cookies? It really caught me off guard! This woman is the queen of beautiful cookies and she wants to see ours? Perhaps it is just to laugh at our attempts? NAH! I don't know her but Bridget is totally not like that! So it honestly took me a bit to figure out what she wanted from me. I knew I had to dazzle her so I started pouring through recipes. It's a weird thing I have about me: Wanting to please and entertain at the same time. I'm a Leo. Enough said!

So I decided quickly that nothing out of Betty Crocker would do. At this time I would like to apologize to Betty. She has gotten me through many things and I love how she holds my hand through little trials and tribulations that I have had, but today I needed the heavy hitters. I hit my new best friends up... BLOGS. I stumbled across a new one... Joy the Baker. She has a category for cookies! Lovely cookies! Cookies to die for! I found two on there that I knew I had to try but the dilemna was which one for the Flavor of the Month?? Okay... I did both. So here they are and please enjoy!

Pumpkin Cookies Revisited
2 cups All Purpose flour
1 1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 tsp vanilla extract
1 cup butterscotch chips

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper & butter the paper.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, mix together using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4 cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. You can also use a 1/4 cup measuring cup.

Bake the cookies one sheet at a time until the top feels firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide spatula to transfer the cookies to a wire rack to cool completely.

Oh they are delicious! BUT... I think I'm kind of partial to the next one!

Oatmeal Cherry White Chocolate Cookies

1/2 pound (2 sticks) unsalted butter, softened

1 cup firmly packed dark brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups All Purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups old fashioned oats
1 cup dried cherries
1 cup white chocolate cips

Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, raisins and white chocolate chips; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookies sheets and then move to wire rack.

Everyday People cookies suddenly rock! I got a thumbs up from the Vermont Air Guard as well as many friends that suddenly flocked to me once they found out what I made.

You must try both! You can't lose! Thanks Bridget for helping me find my love for cookies of baking past and thanks Joy for sharing your recipes!!