These are a great sweet treat for fall. They make your house smell wonderful and they store well--in tupperware up to one week or three months in the freezer. Makes 4 dozen
2 C. cups flour
1 t. baking soda
2 t. pumpkin pie spice
1/4 t. salt
1C. unsalted butter, room temp
3/4 C. sugar
3/4 C. brown sugar
2 large eggs
1 t. vanilla
1 C. solid packed pumpkin
3 C. oats
1 2/3 C. butterscotch chips
Preheat oven to 375*
Combine flour, baking soda, pumpkin pie spice and salt; set aside.
In a large mixing bowl with electric beater cream butter with sugars until fluffy. Add eggs one at a time, then add vanilla and pumpkin. Mix until blended. Slowly beat in dry ingredients. Then stir in oats and butterscotch chips.
Drop dough by the tablespoon onto parchment lined baking sheets. Bake for 9 minutes for chewy soft cookies (until edges of cookies are set and tops are golden); bake 10-12 minutes for crisper cookies. Remove cookies from the oven and cool on baking sheet 2 minutes. Transfer to wire rack and cool completely.
1 t. baking soda
2 t. pumpkin pie spice
1/4 t. salt
1C. unsalted butter, room temp
3/4 C. sugar
3/4 C. brown sugar
2 large eggs
1 t. vanilla
1 C. solid packed pumpkin
3 C. oats
1 2/3 C. butterscotch chips
Preheat oven to 375*
Combine flour, baking soda, pumpkin pie spice and salt; set aside.
In a large mixing bowl with electric beater cream butter with sugars until fluffy. Add eggs one at a time, then add vanilla and pumpkin. Mix until blended. Slowly beat in dry ingredients. Then stir in oats and butterscotch chips.
Drop dough by the tablespoon onto parchment lined baking sheets. Bake for 9 minutes for chewy soft cookies (until edges of cookies are set and tops are golden); bake 10-12 minutes for crisper cookies. Remove cookies from the oven and cool on baking sheet 2 minutes. Transfer to wire rack and cool completely.
1 comment:
these sound yummmy...i think i want to make them for breakfast!
Post a Comment