Pumpkin Butterscotch Chip Cookies
 Click to enlarge | Ingredients: Metric Units 1/2 c. butter
1 1/2 c. sugar 1 egg 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 |
Directions:
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.
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: Saturday November 17th, 2007 and modified on Monday November 19th, 2007
Contributed on: Saturday November 17th, 2007 and modified on Monday November 19th, 2007