14 Oct

I lost 4 pounds in my work’s “Largest Loser” competition.  Then I gained 1.2 pounds back.

It’s hard to lose weight when you eat cookies for breakfast every morning for a week. Whoops.

So this is how it all went down– last Sunday, Mr. Beez and I were watching TV on the couch, and I decided that it was TIME TO BAKE COOKIES.  I like to bake, but when I have some free time, I usually don’t have the energy to also bake. This time, all the stars aligned, and it was baking time.

I made delicious, delicious pumpkin chocolate chip cookies.  If you scoop the dough by heaping spoonfuls like you’re supposed to, this recipe makes about 6 dozen cookies….but 6 dozen doesn’t even last that long with two gluttonous adults chowing down like there’s no tomorrow.

From, here is the recipe for these divine 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 (12-ounce bag) milk chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper


Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them 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. 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 13 minutes for me resulted in perfectly baked cookies–fluffy and chewy, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.


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