I've never met a cookie that I didn't like. Really, from basic chocolate chip to the more exotic Lemon Ricotta -I love them all. Well, this weekend I met a cookie that might just make me exclusive.
Enter the pumpkin-butterscotch cookie.
It's not a looker but it tastes so good it'll make you a believer, too. It turned me into a one-cookie sort of woman. Yup, it's that good.
On a different note, I feel the need to show off my apron. I feel all Julia Child when I wear it.
Now, back to our scheduled program.
2 cups of flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 cup pumpkin
1/2 cup vegetable oil
1 cup butterscotch chips
Preheat oven to 325 degrees. Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside.
Using a hand-held mixer combine the sugar and eggs until pale yellow, roughly one minute. Add the pumpkin, vegetable oil, and vanilla and mix together until combined. Add the flour in two batches, combining with a rubber spatula.
Spoon cookies out onto a baking sheet covered with parchment paper. Bake for 14-16 minutes, rotating the sheets halfway through. The cookies are done when a toothpick inserted in the center comes out clean or the bottoms turn golden.
Source: Annie's Eats