Chef Singleton’s Kitchen

By Sarah Singleton

Welcome ladies and gentlecats, to the first edition of Chef Singleton’s kitchen! In each new edition of the Tatler, I will be finding and trying new recipes and giving you reviews on them. This week, I decided to make Pumpkin Chocolate Chip cookies. I had made these cookies once before, and everyone loved them. So, I decided to make them once again for myself, and the rest of the Tatler staff. The recipe is as follows and makes 2 dozen cookies:

Ingredients:
* 1 cup canned pumpkin
* 1 cup white sugar
* ½ cup of vegetable oil
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* ½ teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon milk
* 1 tablespoon vanilla extract
* 2 cups semisweet chocolate chips

Directions:

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour baking powder, ground cinnamon, and salt. Dissolve baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

2. Add vanilla, and chocolate chips. (Make sure you have enough chocolate chips for however many batches you are making. I only had 1 cup of them for the Tatler staff’s batch, sorry guys)

3. Drop by spoonful on greased cookie sheet and bake at 350 degrees Fahrenheit for approximately 10 minutes.


Reviews:

“Tasty.” – Isabella Cross

“Eating it is like being impregnated by the giant celestial alien god of love and affection.” – Lauren Trevor

“It was like eating a pumpkin cloud.” Habsa Dia

“They were delicious. They were dabomb.com” Hayley Osborne