Pumpkin Butterscotch Chip Cookies
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1/2 c. butter
1 1/2 c. sugar
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
1 c. pumpkin puree
1 c. oats
12oz. package butterscotch chips
A rich, chewy, sweet cookie. Serve with a glass of milk on a brisk autumn afternoon.
Yield: approx. 4 doz.
Preheat oven to 350°F.
In the bowl of an electric mixer, cream butter and sugar. Scrape down sides of bowl. Beat in egg.
In a medium bowl, sift together dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to the batter alternately with the pumpkin.
Stir in vanilla and oats. Add chips.
Drop by tablespoonfuls onto baking sheet.
Bake at 350°F for 12-15 min., until edges are golden brown.
Submitted by Gretchen Grant
Contributed on: and modified on Monday November 19th, 2007