This Coach’s Oats® cookie recipe yields a powerful combination of earthy oats and sweet morsels of butterscotch. Whether you size these cookies as palm-sized discs or miniature bites, you are in for a lovely treat.
Ingredients:
2 cups Coach’s Oats®
1 cup rolled oats
1 1/4 cup flour
1 cup pumpkin puree
3/4 cup sugar
3/4 cup brown sugar
1/2 cup butter
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 egg
1/4 cup chopped walnuts
1/4 cup butterscotch chips
Instructions:
1. Preheat oven to 375 degrees.
2. Mix flour, baking soda, and salt.
3. Beat sugars, butter, egg, vanilla extract, and pumpkin puree.
4. Combine dry mixture and wet mixture.
5. Add oats, walnuts, and butterscotch chips until combined.
6. Spoon dough onto an ungreased baking sheet. With the back of a spoon flatten the top of the dough. If you keep the dough in balls they will bake like muffin tops.
7. Bake for 10 to 12 minutes.
8. Cool on drying racks before serving.
Cookies sized 2.5 inches in diameter will yield about 50 cookies.
Ingredients
- 2 cups Coach’s Oats®
- 1 cup rolled oats
- 1 1/4 cup flour
- 1 cup pumpkin puree
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup butter
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup chopped walnuts
- 1/4 cup butterscotch chips
Instructions
- Preheat oven to 375 degrees.
- Mix flour, baking soda, and salt.
- Beat sugars, butter, egg, vanilla extract, and pumpkin puree.
- Combine dry mixture and wet mixture.
- Add oats, walnuts, and butterscotch chips until combined.
- Spoon dough onto an ungreased baking sheet. With the back of a spoon flatten the top of the dough. If you keep the dough in balls they will bake like muffin tops.
- Bake for 10 to 12 minutes.
- Cool on drying racks before serving.
- Cookies sized 2.5 inches in diameter will yield about 50 cookies.
For more pumpkin cookies, check out:
Pumpkin Oatmeal Chocolate Chip Cookies
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