There’s just something about fall that makes me want spiced things, apple things, and pumpkin things….you know, cozy, yummy, fallish goodness. You’ll still be hard pressed to convince me that pumpkin belongs in a coffee drink (YUCK,) but it doesn’t take long at all to convince me to eat just about anything baked, with pumpkin as the star of the show.
When I saw these cookies in one of my favorite cookbooks, Fresh Everyday by Foster’s Market, and they had the words “pumpkin,” “white chocolate,” and “cookies” all in just the title…I knew that I was destined to make them. So I did today…with my little man while my baby took a nap. We had a great time…making, and then eating them. Dang it…diet ruiner for sure!
You have to try them. You will LOVE. They also have a whole bag of butterscotch chips in the recipe too…but you grind them up into the flour so that every single bite has melty, butterscotchy goodness….with the pumpkin…with the white chocolate. Oh my words…next to my friend Lisa’s ginger cookies, these may be my new favorite fall cookie. I’ll have to get Lisa’s ginger cookie recipe to share with you too…they are not just a diet ruiner, but a hide-those-dang-things-away kind of cookie. Mmmm….Mmmmm…Mmmm!
Here you go friends. Have at it! You know I want some comment love for sure if you give these a shot too!
Pumpkin White Chocolate Chunk Oatmeal Cookies
Makes about 2 dozen 4-inch cookies, but I used my little cookie scooper thingy and got easily 4 dozen smaller cookies.
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butterscotch chips (LOL! I didn’t even pay attention here either…I put the entire bag! Oops. Looks like I might have to make them again and follow the directions! What a shame…having to make and eat them again. Alas, I will persevere!)
12 tablespoons ( 1 1/2 sticks)unsalted butter,softened
2/3 cup granulated sugar
2/3 cup light brown sugar
1 large egg
2/3 cup cooked fresh or canned pumpkin puree
1 cup old fashioned rolled oats (I added 1/2 c. extra oats this time and decided next time I’d put 2 full cups in the recipe for added chewy goodness.)
8 ounces white chocolate, cut into 1/4-inch chunks or 1 1/2 cups white chocolate chips (screw measuring…put a whole bag!)
1 cup chopped walnuts (I used pecans…because I had them…and I like them better.)
1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or lightly grease.
2. Place the flour and baking soda in the bowl of a food processor fitted with the metal blade and pulse several times. Add the butterscotch chips and process until the chips are grounds to resemble coarse meal. Turn this mixture into a large bowl.
3. In a separate bowl cream together the butter, granulated sugar and brown sugar until fluffy, 2 to 3 minutes, stopping several times to scrape down the sides of the bowl. Add the egg and pumpkin and stir to combine.
4. Combine the pumpkin mixture with the flour mixture and stir to moisten all dry ingredients. Add the oats, chocolate and walnuts and stir to combine well. Cover and refrigerate for at least 30 minutes or overnight.
5. Scoop the dough onto the prepared baking sheet with 1/4 cup measure or ice cream scoop leaving 2 inches between the cookies.
6. Bake the cookies on a center rack in the oven for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until golden brown. Cool the cookies on the baking sheets about 10 minutes before transferring to a wire rack to cool completely.
While you’re waiting for them to cool…call a friend, brew some coffee, and then sit outside with your friend and enjoy this glorious fall weather…with a plate of cookies of course!