I have a question about the recipe "Soft Pumpkin Chocolate Chip Cookies" from Merrill Stubbs. Do you think you could use less oil than the recipe calls for? Seems like the pumpkin adds moisture and the oil is overkill
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I'm sure Merrill will weigh in on this, but my inclination would be to follow the recipe as written. Why not bake the cookies as indicated in the recipe and see how you find the texture then in subsequent trials make tweaks as you see fit.