Pumpkin White Chocolate Chunk Cookies
Yield 3 dozen
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butterscotch chips
12 tablespoons (1 1/2 sticks) butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar, packed
1 large egg
2/3 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 (chilled dough helps the cookies maintain their shape during baking).
- 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 once halfway through baking, until the cookies are light golden brown and no longer look doughy.
You can sub 1 1/2 cups white chocolate chips for the 8 ounces of chopped white chocolate.
If you chill the dough for only the minimum 10 minutes, return the bowl to the refrigerator in between batches. This will ensure the dough does not become too warm.
Recipe by Love & Flour at https://www.loveandflour.com/pumpkin-white-chocolate-cookies/