Monday, November 1, 2010

Pumpkin Oatmeal Scotchies

I really liked the pumpkin and the oatmeal in a cookie together, but I think I'd swap out choc. chips for the butterscotch chips next go round for my personal taste.


Recipe from: Make and Takes

1 1/4 cup cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup pumpkin puree (not pumpkin pie filling)
3 cups old-fashioned oats
1 1/2 cups butterscotch chips

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat and set aside.

2. Whisk flour, baking soda, pumpkin spice, cinnamon, nutmeg, and salt in a small bowl. Set aside.

3. Beat butter, sugar and brown sugar until smooth and creamy. Add egg and vanilla extract. Next, add in pumpkin and mix until combined.

4. Slowly add in flour mixture. Stir in oats and butterscotch chips.

5. Drop dough by the tablespoon onto prepared baking sheets. Bake for 10 to 12 minutes or until the cookies are set and golden. Remove cookies from the oven and cool on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

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