Pumpkin Chocolate Chip Cookies

• 1/2 cup shortening (I used oil)
  
• 1 1/2 cups white sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts (optional)
• 1 cup chocolate chips
  

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

(From Allrecipes.com)

Reeses Peanut Butter Egg Cookies

DIVINE!!

2 sticks softened butter
1 Cup packed brown sugar
1 Cup granulated sugar
3 Tablespoons corn syrup
2 large eggs plus 1 egg white
1 Tablespoon pure vanilla extract
3 1/2 Cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs, you can also use regular Reeses Peanut Butter Cups 
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy.  Beat in eggs and vanilla until well combined.
2.  In a large bowl, mix the flour, baking soda and salt.  Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs.  Mix only until just combined.  Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes until just turning golden around edges.  Let cookies cool for 5 minutes before transferring to a cooling rack.  Eat with tall glass of milk!!
4 dozen cookies