Pumpkin Oatmeal Butterscotch Cookies
- Ready In:
- 25mins
- Ingredients:
- 15
- Yields:
-
24 cookies
- Serves:
- 24-36
ingredients
- 236.59 ml butter, softened
- 354.88 ml brown sugar, packed
- 1 egg
- 4.92 ml vanilla extract
- 236.59 ml whole wheat flour
- 236.59 ml white flour
- 236.59 ml quick-cooking oats
- 4.92 ml baking soda
- 2.46 ml salt
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 4.92 ml mace
- 2.46 ml ground ginger
- 236.59 ml canned pumpkin (not pumpkin pie)
- 354.88 ml butterscotch chips
directions
- Cream butter and sugars.
- Beat in egg and vanilla.
- Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
- Stir in creamed mixture alternately with pumpkin.
- Fold in chips.
- Drop by Tbsp onto greased cookie sheets.
- Bake at 350 degrees for 15 minutes or until lightly browned.
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Reviews
-
Although I am not baker, I had a craving for something pumpkin and cookies seemed like the answer. These did not disappoint, for me or anyone that tried them. I was too lazy to trek to the basement freezer to pull out the whole wheat flour and used all all-purpose for the cookies. I also used traditional oats instead of quick-cooking oats. The end result is the perfect blend of cake-like cookie with the oats providing the right amount of texture and the butterscotch chips add just a bit of sweetness. These are so good that after sharing with my nephew and his family, I got a text the next morning telling me that they were awesome. :)