Once again this year, I had the pleasure of participating in the Great Food Blogger Cookie Swap!
“The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.”
This year, we are again excited to be partnering with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. By participating in this cookie swap we’re not only contributing to the food blogger community, but also supporting a great cause.
Who doesn’t like receiving cookies in the mail?! It’s so much fun!
I love participating in this cookie swap because it’s a blast and it’s for a great cause. The money we raise is going to help so many children.
This year, I decided to bake Pumpkin Chocolate Chip Cookies.
- 1 can canned pumpkin
- 1 cup granulated Dixie Crystals Sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 tablespoons Grandma's Molasses
- 2 cups Gold Medal Flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- Combine pumpkin, sugar, vegetable oil, egg, & molasses.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
- Dissolve the baking soda with the milk and stir in.
- Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, & chocolate chips.
- Drop by spoonful on greased cookie sheet and bake at 350*F for approximately 10 minutes or until lightly brown and firm.
