I was recently reminded of just how good I have it. I work a very part-time retail gig every now and again. A gal who, to put it plainly, does not fit in with her younger peers recently started working this gig too. We were partnered up the last time I worked, so I took the opportunity to talk to her about what attracted her to this particular position. I learned my new friend is a waitress who took this job because “I needed a little more.”
Here I am working this job simply because I can, and to put it plainly again, often whining about having to go in for a measly four-hour shift two times per month. Yet across the table of impeccably-folded, over-priced clothes stood a woman who is working this job because she can’t make ends meet otherwise. Much like the man and the pears, her story has remained with me.
I am guilty as charged when it comes to “creating a narrative.” I instantly felt sad for this woman and her situation, but the fact of the matter is, she could be perfectly happy with her life. I do not know what sort of circumstances she was born into or the choices she made that make her life so radically different from mine. What I do know is hearing her story made me ever grateful for what I do have.
That’s a mantra I am going to carry with me this month: feeling grateful for what I do have. One of the things I have today is a mountain of pumpkin and white chocolate cookies that might have replaced these pumpkin chocolate chip cookies as my favorites. I will probably need to eat a half-dozen more to be sure. I feel grateful that I can. Enjoy!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butterscotch chips
- 12 tablespoons (1½ sticks) butter, softened
- ⅔ cup granulated sugar
- ⅔ cup brown sugar, packed
- 1 large egg
- ⅔ cup pumpkin puree
- 1 cup old-fashioned rolled oats
- 8 ounces white chocolate, chopped
- 1 cup walnuts, chopped
- Whisk the flour and baking soda together in a large bowl.
- Place the butterscotch chips in a food processor and process until the chips are ground; some larger bits will likely remain.
- Stir the ground butterscotch chips in with the flour and baking soda and set aside.
- In a separate bowl, cream the butter and sugars together until light and fluffy, about 2-3 minutes.
- Beat in the egg and the pumpkin puree until combined.
- Stir the dry flour mixture into the wet pumpkin mixture and mix until the flour is fully incorporated.
- Next fold in the oats, white chocolate and walnuts.
- Cover the bowl and refrigerate anywhere from 10 minutes to overnight.
- After the dough has chilled, drop two tablespoons of dough per cookie onto parchment- lined baking sheets.
- Bake at 350 degrees F for 13 to 15 minutes, rotating the cookie sheets halfway through baking. The cookies will turn light golden brown and no longer look doughy when done.