Some cookie doughs you can dip one tasting finger in and be done, wait it out until they become…cookies. Other doughs hold within them some kind of magical elixir and tantalize in another finger, which might lead to a spoon, which could lead to a spatula until finally the slow moving transfer of impulses from eyes, mouth, and brain reach the resting ground of the stomach and it finally responds to say something like "wait, this is filling, plus we haven't started baking yet!" The best elixir (I mean dough) we've made yet was a batch of wickedly tempting white chocolate pumpkin cookies on saturday.
The keys to this batch were the perfect combination of taste and texture – taste built by Libby's canned pumpkin, pumpkin pie spice, two sugars and butter; the texture built not only by the addition of white chocolate chips
but what I found out to be the result of being overly patient with beating the dough until it
was whipped so thick that we'd dip a finger and a cookie's worth would grab and we did have to test it, for impurities…plus (we thought at the time) pumpkin is fruit, and nutritious with a lot of vitamins and minerals in it. Here are the four cookies we got from the batch.
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