Butterscotch Oatmeal Pumpkin Cookies Recipes

BUTTERSCOTCH OATMEAL PUMPKIN COOKIES

Steps:

• Place the pumpkin in a shallow bowl lined with paper towels. Then, gently blot with additional paper towels to remove the moisture. Do this until the paper towel is lightly moistened and not soaked when dabbed onto the puree. Less moisture equal chewier cookies.
• In a medium bowl, stir together flour, oats, pumpkin spice, baking powder, and salt.
• Using a separate bowl hand whisk pumpkin puree, melted butter, egg, vanilla, brown sugar, granulated sugar, and maple syrup until well combined.
• Pour the pumpkin mixture into the flour mixture and stir together with large spoon.
• Fold in butterscotch chips.
• Place cookie dough in the fridge to chill for one hour. By chilling the cookie dough it allows the oats to soak up moisture and soften while accentuating the overall flavor.
• Preheat the oven to 350 F (180 C) and line two cookie sheets with parchment paper.
• Using a 2 Tbsp Ice Cream Scooper, measure and scoop dough onto cookie sheets.
• Place cookies two inches apart. Gently flatten dough balls and shape into round cookies with your finger tips.
• Bake for 16-18 minutes until crispy around the edges. They may still look soft, but will firm as they cool. Don't over bake!
• Let pan cool for 5 minutes on wire rack, then transfer cookies from pan directly to wire rack. Cool for 10 minutes before eating.

BUTTERSCOTCH PUMPKIN OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F and grease a large baking sheet or line it with parchment paper.
• In a medium bowl, combine the melted butter, both sugars, pumpkin puree, egg, and vanilla. Stir until well combined.
• In a separate bowl combine the flour, oats, spices, baking soda, and salt. Stir to blend all the ingredients well then add them to the wet mixture. Stir in the butterscotch chips.
• Use a tablespoon or a cookie scoop to scoop balls of dough onto the cookie sheet then press them down with your hand.
• Bake for 12 to 14 minutes or until golden brown on the edges.
• Place on a cooling rack to cool completely.

PUMPKIN BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
• Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet.
• Bake in the preheated oven until light golden brown, 8 to 10 minutes.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
• Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

PUMPKIN BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
• Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
• Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
• Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.

PUMPKIN OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Cream butter and sugars.
• Beat in egg and vanilla.
• Combine flour, salt, oats, baking soda, cinnamon, ginger, cloves, and nutmeg in a separate, large mixing bowl.
• Stir in creamed mixture alternately with pumpkin.
• Fold in chips.
• Drop by Tbsp onto greased cookie sheets.
• Bake at 350 degrees for 15 minutes or until lightly browned.

OATMEAL BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
• Add the beaten eggs; mix well; set aside.
• In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
• Add the oats and the butterscotch chips all at one time; mix well.
• Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
• Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
• Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.

BUTTERSCOTCH OATMEAL

Steps:

• In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.