Pumpkin And White Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 36 |
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A delicate heart-warming fall cookie. A feel-good recipe. Ingredients:
2 c. flour |
1 t. baking soda |
1 c. butterscotch chips |
3/4 c. butter, softened |
2/3 c. sugar |
2/3 c. light brown sugar |
1 large egg |
2/3 c. cooked, mashed pumpkin or squash |
1 c. rolled oats |
1 1/2 c. white chocolate chips |
1 c. chopped walnuts |
Directions:
1. Put flour and baking soda and butterscotch chips in food processor and pulse until ingredients are mostly ground, with some slightly larger bits. Put this mixture into a large bowl.
2. In another bowl, cream together butter and sugars for two to three minutes until fluffy. Add pumpkin and egg and stir to combine.
3. Pour butter-pumpkin mixture into flour mixture and stir to combine. Add oats, white chocolate chips and walnuts and stir until ingredients are combined and no white flour remains.
4. Cover bowl and chill at least 10 minutes or overnight.
5. Preheat oven to 375° and line two cookie sheets with parchment paper. Drop cookies in even mounds onto baking surface leaving a bit of space between each cookie.
6. Bake 10-13 minutes, rotating cookie sheet half way through for even baking, until they are golden brown and no longer doughy-looking. Let cookies cool on the cookie sheets for 10 minutes before transferring to wire racks to cool completely.
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