Butterscotch Oatmeal Pumpkin Cookies
Butterscotch Oatmeal Pumpkin Cookies are a quick tasty recipe twist on the classic oatmeal cookies. Using pumpkin puree, pumpkin spice, and butterscotch chips.
(128 g) Whole Wheat Flour
(90 g) Whole Oats
melted and slightly cooled
(85 g) Honey
(85 g) Maple Syrup
(87 g) Butterscotch Chips
In a medium bowl, stir together flour, oats, pumpkin spice, baking powder, and salt.
Using a separate bowl hand whisk pumpkin, oil, egg, vanilla, honey, 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.
Preheat oven to 350 F (190 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 into round cookie shape with finger tips.
Bake for 18-20 minutes until crispy around the edges.
Cool for 10 minutes before eating.
Let cookies completely cool before frosting.
See LINK above for Maple Vanilla Buttercream Frosting Recipe.