Pumpkin during fall and especially as Thanksgiving approaches is homey and perfect, especially when you're feeling a little too distant from the friends and family you love.
I was of course inspired by a Pinterest find and was so thrilled with the way these turned out, as were my co-workers and friends whom I 'reluctantly' shared them with. The original recipe at Petite Kitchenesse doesn't involve spent grain, rather it just calls for oatmeal. However, I used some spent grain in these, which worked out brilliantly and I'm quite confident I could use even more and still have a delicious cookie. I'm hoping to play around with the recipe soon, maybe foregoing pumpkin and throwing in some peanut butter or bananas or Nutella - anything really to use up all these spent grains (leftover grains from my husband's brewing process) we've been producing.
Preheat the oven to 350 Fahrenheit (177 Celsius) Combine 2 sticks butter, 1 cup brown sugar and 3/4 cups white sugar until fluffy (or combined if you accidentally melt the butter, not that I would know from experience). Add 3/4 cups pumpkin puree (or a full cup if that's what you thawed from the freezer), 2 eggs and 1 tsp. vanilla and beat until combined. Add 1 1/2 cups flour, 1 tsp salt, 1 tsp baking powder, 2 tsp cinnamon, 2 tsp ginger, 1 tsp cloves and a dash of nutmeg. Stir in 2 cups of oats and 1 cup of spent grain. If the dough is too wet and sticky at this point (because generally spent grains hold a bit of moisture) add some flour and mix until you acquire a dough that can hold it's shape and isn't too wet. Finally add 1 1/2 cups of chocolate chips, plop dough onto a greased cookie sheet and bake 12-15 minutes until golden brown and beautiful.