1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup butterscotch chips
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt in a separate bowl; gradually add to creamed mixture. Stir in chocolate and butterscotch chips. Drop by tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield 5 or 6 dozen.
Thank you to Shaunika Dearman for this recipe.
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup butterscotch chips
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt in a separate bowl; gradually add to creamed mixture. Stir in chocolate and butterscotch chips. Drop by tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield 5 or 6 dozen.
Thank you to Shaunika Dearman for this recipe.
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