Pumpkin Chocolate Chip Tea Cookies
Adding Irish breakfast tea slightly alters the flavor and makes a much more moist cookie, which is an excellent choice to accompany a nice hot cup of Adagio Irish Breakfast Tea.10 m 2
- 1/4 c. Irish breakfast tea, brewed, still warm
- 1 tsp. baking soda
- 1 c. cooked pumpkin
- 1 c. sugar
- 1/2 c. oil
- 1 egg
- 1 tsp. vanilla
- 2 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 c. chocolate chips
- 1/2 c. chopped walnuts
Brew a cup of Irish breakfast tea. Reserve 1/4 c. and enjoy the rest while you make the cookies.
Dissolve the baking soda in the 1/4 c. reserved brewed tea.
Combine the tea/baking soda mixture, pumpkin, sugar, oil, egg, and vanilla in one bowl; and the flour, baking powder, salt, and cinnamon in another.
Stir in chocolate chips and walnuts. Drop by the teaspoonful onto parchment-lined cookie sheets.
Bake in a preheated 375�F oven for 10-12 min. or until lightly browned.