Pumpkin Oatmeal Butterscotch Cookies

by

Morwen

My older sister is a chocolate disliker in a family of Chocohalics, so the poor thing has to put up with mostly chocolate desserts being made.  When I had to stop at the store a week or two ago, I grabbed chocolate chips for Mom and some butterscotch for Melody.  She does love Oatmeal Cookies and it's our annual Pumpkin Month so I thought I'd try to find a Pumpkin Oatmeal cookie recipe.  Oh I found one all right, and surprisingly enough, it used Whole Wheat Flour and Honey, not something I find very often!  We try to use those ingredients as much as possible and I often alter recipes to include them.  It was really nice to not have to this time.  I did make a few adjustments, the original recipe was actually a Chocolate Chip one and called for mini chips, I just substituted the same amount (a few extra may have accidentally spilled in) of Butterscotch Chips, I also made my own Light Brown Sugar and added Ginger.
You can find the original recipe HERE.

1 stick Butter, softened

½ cup Light Brown Sugar*

½ cup Honey

2 teaspoons Vanilla

1 ½ cups Pure Pumpkin**

3 cups Old-Fashioned Oats

2 cups Whole Wheat Flour

2 teaspoons Baking Soda

2 teaspoons Cinnamon

½ teaspoon Nutmeg

½ teaspoon Ginger

1 teaspoon Salt

2 cups Butterscotch Chips

 *I made my own Brown Sugar by combining ½ cup Organic Cane Sugar with 1 teaspoon Molasses.  Make sure you mix it until no lumps of Molasses are visible.

 **Make sure you use Pumpkin Puree, and NOT Pumpkin Pie Filling

  Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.

  In the bowl of an electric mixer, beat together the Butter, Brown Sugar and Honey. Add the Vanilla and Pumpkin and beat on low speed until just combined.

  In a separate bowl, whisk together the Oats, Whole Wheat Flour, Baking Soda, Cinnamon, Nutmeg, Ginger and Salt. Add to the wet ingredients and beat until well combined. Stir in the Butterscotch Chips.

  Form dough into two-teaspoon sized balls and place about an inch apart on prepared baking sheets. Flatten each ball of dough slightly with the palm of your hand. Bake for 12-14 minutes or until cookies are set and start to brown a bit around the edges and on top. Let cool on cookies sheets 5 minutes before transferring to a wire rack to cool completely.