These Pumpkin Oatmeal Butterscotch Cookies are a favorite with my grandchildren. I always try to make cookies when I know they are coming for a visit. Today is no exception. These are great for fall, wonderful with coffee or milk and anytime for just a quick snack.
1 1/2 sticks butter or margarine or 12 tablespoons, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup 100% pure pumpkin
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon nutmeg
3 cups quick-cooking oats, uncooked
1 cup butterscotch chips
Beat butter, white sugar, brown sugar, eggs, vanilla extract and pumpkin together in a large bowl with mixer. In another bowl combine flour, baking soda, cinnamon, salt, nutmeg and oats. Mix well with wire whisk or spoon. Combine flour mixture with egg mixture mixing well. Fold in butterscotch chips. Drop by tablespoons on ungreased cookie sheet. ( I just roll the dough into balls about the size of a walnut with my hand and flatten on cookie sheet to the size cookie I want.) These cookies will not spread on the sheet. Bake in preheated 375 degree oven for 10 to 12 minutes. Makes about 3 dozen depending on size you make them. Enjoy!
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