May's Recipes

Every month you'll find new recipes from Garland & May. Some current day some as old as 200 years. Some you may have to adjust for todays ingredients. Either way I'm sure they will be fun to try for the whole family.

Pumpkin Chocolate Chip Cookies

These cookies are so soft, perfectly pumpkiny and you'll love all those sweet and tempting autumn spices. And let's not forget about the abundance of decadent semi-sweet chocolate chips these cookies are swirled with, they just take them over the top! This is a staple fall recipe!

Servings: 30 cookies

Ready in 50 minutes

Prep:15 minutes

Cook:35 minutes

  • 2 cups (248g) all-purpose flour*

  • 2 tsp baking powder

  • 3/4 tsp baking soda

  • 1 1/2 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/8 tsp ground cloves

  • 1/2 tsp salt

  • 1/2 cup (100g) granulated sugar

  • 1/2 cup (110g) packed light-brown sugar

  • 1/2 cup (120ml) vegetable oil

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 cup (240g) canned pumpkin puree

  • 1 1/2 cups (255g) semi-sweet chocolate chips

  • Instructions

  • Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 

  • In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.

  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. 

  • Mix in egg and vanilla then blend in pumpkin puree. 

  • With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). 

  • With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 

  • Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart. 

  • Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 

  • Allow to cool several minutes before transferring to a wire rack to cool. 

  • Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).

  • Notes

  • *Use the scoop and level method to measure flour. If you are in a very dry climate you can reduce flour by a few tablespoons.

  • Use canned pumpkin for consistent results.

  • Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.

Recipes from the Ozarks

Beans & Ham Hocks


Ingredient Checklist

  • 1 ¼ cups dried pinto or Great Northern beans (8 oz.)

  • 6 cups water

  • 2 small smoked ham hocks (about 8 oz. each)

  • 2 teaspoons butter

  • ¼ teaspoon salt


Instructions Checklist

  • Step 1

    Rinse beans. In a large saucepan, combine beans and 3 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans and return to saucepan.

  • Step 2

    Add the remaining 3 cups water, ham hocks and butter to beans. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 to 2 hours or until beans are tender, adding more water, if necessary, and stirring occasionally.

  • Step 3

    Remove ham hocks; cool slightly. Remove meat from ham hocks; chop meat. Stir chopped meat and salt into beans. Cover and cook for 5 to 10 minutes more or until heated through. Makes 4 to 6 servings.