Tuesday, November 9, 2010

Pumpkin Butterscotch Cookies

I don't really like pumpkin or cinnamon, but these cookies are to die for. They may be my favorite cookie EVER! I normally only eat 1 cupcake/cookie that I make, or even just 1 bite. But I can honestly say I had about 9 of these cookies. YUM. Please try these at home!
Taste: SO amazing. Blows my mind how good they are. I ate about 15.
Texture: They are really mushy so a little hard to transport. I would cook them for a couple extra minutes, but make sure they don't burn!
Would I make this again?: YES!! I made 3-4 batches around Thanksgiving. I couldn't get enough of them.
Pumpkin Butterscotch Cookies
1 1/3 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
1 11-oz. pkg butterscotch chips

PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture; mix well. Stir in butterscotoch chips. Drop by tablespoons onto prepared baking sheet. Repeat with remaining dough.
BAKE for 12 to 14 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 to 3 minutes; remove to wire racks to cool completely.


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