What do you get when you have a whole bunch of American exchange students in Turkey during the Thanksgiving holiday? –> An over the top international potluck extravaganza including a 13 lb. turkey, 1o-ish nationalities and 30-ish hungry 20-something year olds crammed into a small Turkish apartment. We all just wanted to show the other exchange students what Thanksgiving is all about and I think we pulled it off – all the Is were dotted and all the Ts were crossed. Perfection. Even the rain didn’t keep us away
For the feast I made mashies and pumpkin chocolate chip cookies! The former I have my mums to thank for sending me some directions – the pot was clean so I take it they were a hit. The latter, well those too flew off the plate and my friend Alex’s twin brother who was visiting gave me quite possibly the biggest hug after he ate his. Hugs for baked goods – yes please.
The biggest challenge with these cookies: Opening the can of pumpkin. If you have a can opener, well then these will be super simple to make. If not then watch this video to make you think that opening a can without an opener is easy. Then when you try said method yourself, you will come to the realization like I did that some things really are harder than they look. But by that point your heart will be set on pumpkin chocolate chip cookies that you will resort to my mad hatter technique of stabbing the can with a knife until it opens up. No blood was shed during the process. And No, saying open sesame doesn’t work either. tried that too (:
1 cup pumpkin puree (not pumpkin pie filling) –> flown half way across the globe makes it that much more precious. Thanks Tina!
2 tsp vanilla
1 1/2 cup flour (use whole wheat if you have!!)
1 and 1/2 cup old fashioned rolled oats
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/4 teaspoon baking powder
1 1/2 teaspoon baking soda/baking powder mixture (so 1 1/2 tsp baking powder and 1 tsp. baking soda)
2 teaspoons cinnamon
1/4 teaspoon nutmeg (include if you have)
1/4 teaspoon gorund cloves (include if you have)
1 cup dark chocolate chips (minis – the only ones I have been able to find in Turkey, but I’m not complaining, good things come in small sizes)
AND A CAN OPENER (:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, spices, and chocolate chips.Fold together the wet and dry ingredients until just combined – do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack.
Cookies stay fresh at room temperature for 3 days in an airtight container. But let’s be honest, that definitely won’t be needed.
Cheers for a belated Turkey day in Turkey
Toaster Oven Approved