Kaylee-jo Z’s Pumpkin Cookies, modified from my Mom’s recipe
Why I Love This Recipe
got my recipe from my, who got it from her math teacher in 6th grade. We make these cookies all the time because they are delicious! We make them for Halloween, Thanksgiving, and for my birthday! They are also a really nice fall treat. (You can add whatever you want to, you don’t have to put chocolate chips or walnuts, you could put anything in it.) There are a some chemical and physical changes in this recipe. The physical changes are when you mix the dry ingredients together, because it stays the same and nothing fizzes or changes color and when you mix just the the liquids (without the dry ingredients) together, because nothing solidifies, fizzes, or has a drastic change in color. The chemical changes are when you mix the two together, because they form a thick liquid and you can smell a new smell. Another chemical change is when the cookies are baking, you can smell how delicious they are and that smell wasn’t there before!
Submitted by: "Kayee-jo Z."
Ingredients You'll Need
One 16. Oz can of pumpkin (Homogeneous Mixture)
2 eggs (Heterogeneous Mixture)
2 tsp of milk (Homogeneous Mixture)
2 tsp of baking soda (Homogeneous Mixture)
2 cups of sugar (Homogeneous Mixture)
1 cup of oil (Homogeneous Mixture)
one half to three fourth cups of chopped walnuts (Heterogeneous Mixture)
4 cups of flour (Homogeneous Mixture)
4 tsp of baking powder (Homogeneous Mixture)
1 tsp of salt (NaCI) (Pure substance)
2 tsp of cinnamon (Homogeneous Mixture)
2 tsp of vanilla (Homogeneous Mixture)
one 12 oz bag of chocolate chips (Homogeneous Mixture)
Pre-heat oven to 375 degrees. Gather your ingredients and two large bowls. Mix dry ingredients in a bowl, then mix the liquids in another. Put all of them together and beat well. Place on a tray and put in oven. Note: do not grease the pan, this has an opposite effect on the cookies... it will make them stick!
Questions, Comments & Reviews
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