Pumpkin Butterscotch Oatmeal Cookies
12:00 PM
These yummy cookies have a texture that is more like a muffin. I used half butter and half shortening, and added a dark chocolate Hershey’s kiss on top for an extra treat.
Pumpkin Butterscotch Oatmeal Cookies
1 cup butter flavored shortening
3/4 cup brown sugar
1/2 cup sugar
3/4 cup pumpkin puree
2 eggs
1 tsp. vanilla extract
1-1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
2-1/2 cups old fashioned oats
1 cup butterscotch chips
Preheat oven to 350 degrees F (175 degrees C) Beat shortening,
brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth. Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet. Bake in the preheated oven until light golden brown, 8 to 10 minutes. About 4 dozen.
0 comments