Last updated on April 8th, 2019
I can multitask at a lot of things. Stirring the soup with a baby on the hip while pausing to wash a few dishes with one hand and responding to no fewer than five chats in three different places with 10+ active browser tabs open. This is me most of the time. I might even have a cookie in hand (Yup, I do). Conversations with me are similarly paced and multi directional – cookies included.
It turns out, though, there are some things I’m really terrible at doing simultaneously. Telling a story while doing anything else at the same time – forget it, I’ll never get to the point. Testing a new baking recipe while feeding the baby dinner (and probably about one hundred other side tasks) currently tops the list though. Remember the gluten-free mexican chocolate buckwheat muffins that I had to re-test 7 times because I didn’t write down my perfect recipe? Well that wasn’t a one-time deal. These hazelnut pumpkin chocolate chip cookies went the same way.
I used to be able to tell you exactly how I much cumin I put in the veggie chili I made on the fly last week or how I adjusted the flour ratios in the cupcakes I made three months ago without writing a single thing down. Then I had a baby and my working memory reached max capacity and started deleting things like baking/cooking right out of my brain. A hard lesson in pausing long enough to jot down notes.
Okay, “hard lesson” is a stretch. A too-flat cookie IS STILL A COOKIE. A deliciously buttery chocolate-y chewy and crispy cookie. Really, what hard lesson ever ended in freshly baked cookies? Exactly.
So, boo-hoo poor me, I had to re-test the recipe for Thanksgiving just to nail it down. Our dessert table featured three homemade pies, berry cobbler, bread pudding, and 4 dozen (mini) hazelnut pumpkin chocolate chip cookies. The cookies disappeared first.
Their chewy gooey chocolate-y center and crispy buttery edges flirt with you every time you walk by the plate. Their warm pumpkin spices lure you in. You can’t resist grabbing one. Then another. Then another. You make special “errands” to the kitchen just to happen upon the plate of cookies. And before you know it, your sister-in-law is frowning when she finds out the cookies are ALL GONE.
Also, who invited Cookie Monster to Thanksgiving?
I’m on a hazelnut binger right now (here and here) and I don’t plan to stop – their roasted deep nutty flavor reminds me of fall, but if hazelnut/hazelnut flour isn’t your thing, almond flour and toasted pecans work just as well! This recipe is written to make 12 big cookies (ahem, normal-sized for folks like me), but it can also be baked up as two dozen smaller cookies, shortening the baking time to 11 minutes. *You can also sub in 106g almond flour instead of the hazelnut flour **You can swap out the toasted hazelnuts for chopped toasted pecans
Hazelnut Pumpkin Chocolate Chip Cookies
Ingredients
Instructions
Notes
Also: Artichoke is ready for his close-up.
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Becky Winkler (A Calculated Whisk) -
Artichoke is so adorable! Also, these cookies look delicious.
Sarah Menanix -
He says thanks;)
Abby @ Heart of a Baker -
Ohh girlfriend, you are a superwoman! But really, I like multi tasking, but sometimes my brain has too many tabs open :) Such a shame that you had to test these twice!
Sarah Menanix -
Yes! My brain always has too many tabs open. This is why you’ll see me trail off mid sentence…frequently!
Joyce @ Sun Diego Eats -
Hazelnut everything always for me please! Also that backlighting is doing wonders for Artichoke’s fur :P
Sarah Menanix -
He totally knew it. <3 ;)
Nancy Stern -
I love the photo of Arti looking like he is waiting for crumbs to fall!
Sarah Menanix -
HE WISHES!
Carla -
I feel like maybe this need to test more than once is more “accidental” than accidental. I LIKE IT.
Sarah Menanix -
You got me.
Claudia | The Brick Kitchen -
hahah I wouldn’t mind having to test these a few extra times – just to be sure, right?! and YES I’m the same with stories – if I’m doing something else, forgetaboutit. Love how you’ve used hazelnut flour in here too!
Yael @ Nosherium -
Oh my goodness! I need these badly! I might make them with pecans instead of hazelnuts.
Sarah Menanix -
They’re equally delicious with pecans!
Farley -
You are a JOY to read…and it reminds me of my younger self!
I wish for a grandbaby one day so I can press *repeat* and do it all again (but enjoy it with an unhurried lifestyle!!) Cookies and reading books will be my top to do list!
My cat Farley is another handsome orange tabby!! Best cat ever!!
Cheers and keep those recipes coming!!
Sarah Menanix -
You are so sweet – thank you!! I agree – orange cats are the absolute best (he’s purring in my lap right now).
Jayme | holly & flora -
You crack me up describing your ability/inability to multitask!! I haven’t been able to do it well, lately, and I’ve really been trying to devote my 100% attention to whatever I’m doing that moment. Success rate is about 50% right now. ;-) I blame a crazy work month! I am SO with you on team hazelnut. I have some sitting on my counter right now for some orgeat syrup. Your cookies would be even more delicious, though. :-) PS – I’ve missed our late-night chats. I’m hoping to get back into the game soon. This fall-winter is taking its toll on me, but I’m counting on its being totally worth it. XOXO and hugs to Artichoke from Kazu and Ash!
Sarah Menanix -
Yes! 50% feels pretty good though. I’d accept. You should turn SOME of the hazelnuts into cookies. I’ll make some too. Then we can chat late a night and eat cookies separate but together. MISS YOU TOO!!