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2 |
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cups all-purpose flour |
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1 |
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teaspoon baking soda |
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1 |
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cup butterscotch chips |
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12 |
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tablespoons (1 1/2 sticks) unsalted butter, softened |
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2/3 |
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cup granulated sugar |
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2/3 |
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cup packed light brown sugar |
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1 |
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large egg |
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2/3 |
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cup cooked canned pumpkin puree or fresh mashed pumpkin |
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1 |
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cup old-fashioned rolled oats |
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8 |
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ounces white chocolate, cut into 1/4-inch chunks, or 1 1/2 cups white chocolate chips |
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1 |
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cup chopped walnuts |
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1. Preheat the oven to 350 degrees. |
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2. Put the flour and baking soda in the bowl of a food processor fitted with a metal blade and pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl. |
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3. In a separate large bowl, cream the butter, granulated sugar, and brown sugar together for 2 to 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin puree and stir to combine. |
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4. Pour the butter-pumpkin mixture into the flour mixture and stir to combine. Add the oats, white chocolate chunks, and walnuts and stir until the ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight. |
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5. Use a 1/4-inch cup measure or ice cream scoop to drop the cookie dough onto the prepared cooke sheet, leaving 2 inches between the cookies. |
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6. Bake the cookies on a center rack in the oven for 13 to 15 minutes, rotating the cookie sheets until they're light golden brown and no longer doughy looking. Coole the cookies on the cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely. |
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