So, I Bake

I have some things to tell you; semi-important things, but to be honest? Not really in the mood right now. So instead, I'll tell you about that one time (yesterday) that I decided to break in my kitchen. Since the only things that had previously taken place there were the heating up of a few slices of pizza (microwave), cooking an egg in a pan (stove) and "baking" those break-and-bake cookies (oven), I figured it was time to actually, you know, make make something.

I had this recipe for pumpkin chocolate chip cookies (from the lovely Naomi) just hanging out on my computer for a while now, so I finally gave it a shot.

[The stars of the show]

[If you're anything like me, the squash-like look/texture may freak you out a bit, but just wait it out]

[Chocolate chips make everything better]

[Read below for why that looks juuust a bit off...]

[Hello, cooks!]

Verdict? Delish.

However, a few notes from me to you:
-Don't pull a me and substitute the egg for egg beaters. I think this was the reason for the extra softness.
-Make sure you buy a cookie sheet that actually fits in the oven. This always helps, you know, the cookies actually bake.
-Contrary to popular belief, you don't need an electric beater! I used a spoon and stirred like I've never stirred before, and it worked like a charm.

I highly recommend you try these out, they're perfect for fall. And if you do, let me know!