Pumpkin Oatmeal Butterscotch Cookies |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A more autumnal spin on a recipe I found for pumpkin-chocolate chip cookies. This is a huge hit and the colors are really pretty too. Ingredients:
1 cup butter, softened |
1 1/2 cups brown sugar, packed |
1 egg |
1 teaspoon vanilla extract |
1 cup whole wheat flour |
1 cup white flour |
1 cup quick-cooking oats |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon mace |
1/2 teaspoon ground ginger |
1 cup canned pumpkin (not pumpkin pie) |
1 1/2 cups butterscotch chips |
Directions:
1. Cream butter and sugars.
2. Beat in egg and vanilla.
3. Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
4. Stir in creamed mixture alternately with pumpkin.
5. Fold in chips.
6. Drop by Tbsp onto greased cookie sheets.
7. Bake at 350 degrees for 15 minutes or until lightly browned.
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