I love making fall desserts like these yummy pumpkin oatmeal scotchies. Such a wonderful tasting cookie. I made a double batch and froze some for a later time. You never know when you have unexpected people coming over and you need a snack to feed them. All you have to do is pull the cookies out of the freezer and allow them to thaw on the counter for an hour or so. Do not thaw them in the microwave.
As it turns out, her son did end up liking the pumpkin oatmeal scotchies, naturally.
Ingredients
1 1/4 – cups Gold Medal all-purpose flour
1 – teaspoon baking soda
1/2 – teaspoon Morton salt
1/2 – teaspoon McCormick ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2- cup butter or margarine, softened
3/4 – cup granulated sugar
3/4 – cup packed Domino brown sugar
1 – large eggs
1 – cup canned or fresh pumpkin puree
1 – teaspoon vanilla extract
3 – cups quick or old-fashioned oats
1 – 11-oz. pkg Nestle Butterscotch Chips (about 1 2/3 cups)
1 – teaspoon baking soda
1/2 – teaspoon Morton salt
1/2 – teaspoon McCormick ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2- cup butter or margarine, softened
3/4 – cup granulated sugar
3/4 – cup packed Domino brown sugar
1 – large eggs
1 – cup canned or fresh pumpkin puree
1 – teaspoon vanilla extract
3 – cups quick or old-fashioned oats
1 – 11-oz. pkg Nestle Butterscotch Chips (about 1 2/3 cups)
Instructions
Preheat oven to 375° F. Combine flour, baking soda, salt, cinnamon and pumpkin pie spice in small bowl.
Beat butter, granulated sugar, brown sugar, eggs, pumpkin and vanilla extract in large mixer bowl or use a stand mixer with the paddle attachment.
Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto un greased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Quick Tip: These cookies freeze very well.
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