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| Pumpkin Butterscotch Oatmeal Cookies |
"I was in the mood for something sweet with pumpkin and butterscotch and I came up with these cookies. My husband and kids love them! These cookies are extra moist and following the recipe should give it a more cakey than crisp texture. If you are looking for a crispy oatmeal cookie, this is not it!"
Ingredients :
- 1 cup butter-flavored shortening (such as Crisco®)
- 3/4 cup packed brown sugar
- 3/4 cup pumpkin puree
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 1/2 cups old-fashioned oats
- 1 cup butterscotch chips
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 25M |
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- 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.
Notes :
- You can use more or less of the pumpkin puree or oatmeal depending on the consistency you desire. You can also add 1/2 teaspoon nutmeg with the cinnamon for extra spice.
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