Pumpkin Chocolate Chip Cookies

I found this recipe at www.kerflop.com  We made them last night and it was very very good!

Pumpkin Chocolate Chip Cookies:

Pre-Heat oven to 375 degrees F.

Cream together:
1 C. Shortening
2 Eggs
3 C. Sugar

Add:
2 C. Pumpkin (15 ounce can)
and mix well.

Stir in:
2 t. Baking Soda
2 t. Vanilla
1 t. Salt
2 t. Baking Powder
2 t. Nutmeg
2 t. Cinnamon

Gradually stir in:
5 C. Flour
You may need to add an additional cup of flour or so, dough should be - and I quote, “kind of stiff, not really stiff, but medium stiff. Not so sticky that it won’t push off a spoon onto the cookie sheet without sticking all over your finger”. See why I find baking difficult? This apparently, is not an exact science.

Stir in a bag of:
Chocolate Chips
Best if they are milk chocolate, unless you actually LIKE semi-sweet, which I don’t because they discourage me from eating them by handfuls directly out of the bag.
You may also add nuts or raisins but then the cookies would be gross.

Do not grease cookie sheet, drop a tablespoon or so of dough and drop them about an inch apart, they don’t spread out flat.

Bake at 375 for about 12 to 15 minutes.

They are soft and chewy and to die for! Also, we discovered that you CAN leave out the shortening for um, healthier? cookies. They are kind of spongy that way but are still good and stay soft.