from Fresh Every Day by Sara Foster
2 cups all purpose flour
1 teaspoon baking soda
1 cup butterscotch chips
12 tablespoons unsalted butter, softened (1 1/2 sticks)
2/3 cup granulated sugar
2/3 cup light brown sugar
1 egg
2/3 cup cooked pumpkin puree
1 cup old-fashioned rolled oats
8 ounces white chocolate, cut into 1/4 inch chunks OR
1 1/2 cups white chocolate chips
1 cup chopped walnuts
Preheat the oven to 350ºF. Lightly grease baking sheets or line with parchment. (I skipped this step and had no problems with sticking)
Put the flour and baking soda in a food processor and pulse to combine. Add the butterscotch chips and process until the chips are ground into the flour, with a few slightly larger chips remaining. Turn the flour mixture out into a large bowl.
In another bowl, cream the butter and two sugars together until light and fluffy- about 2 minutes. Add the egg and pumpkin and mix together by hand. Pour the pumpkin mixture into the flour mixture, and stir just until combined. Add the oats, white chocolate and walnuts and stir until all mixed in and no flour remains. Cover the bowl and chill at least 10 minutes or overnight.
Use a 1/4 cup measure or ice cream scoop to drop the cookie dough onto the prepared cookie sheets, leaving 2 inches between cookies. Bake on a center rack in the oven for 13 to 15 minutes or until they're light golden brown and no longer doughy looking. Cool the cookies on the sheets for 10 to 15 minutes before transferring them to a wire rack.
Makes about 2 dozen 3 inch cookies.
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