Pumpkin & White Chocolate Chip Cookies

Directions

Put flour and baking soda in bowl of food processor and pulse to distribute baking soda evenly. Add butterscotch chips and process until chips are mostly ground, with some slightly larger bits remaining. Turn this flour mixture out into a large bowl. In another bowl, cream the butter and sugars for 2 to 3 minutes until fluffy. Add the egg and pumpkin and stir to combine. Pour butter-pumpkin mixture into flour mixture and stir to combine. Add oats, white chocolate chips and walnuts and stir until no white flour remains. Cover bowl and chill at least 10 minutes or overnight. Preheat oven to 350℉ (180℃). and line two baking sheets with parchment paper. Drop by tablespoon full, or use a small ice cream scoop, in even mounds, leaving a bit of space between each cookie. Bake 13 to 15 minutes, rotating pans halfway through for even baking, until they are light golden brown and no longer doughy-looking. Let cookies cool in the pans for 10 to 15 minutes before moving to a wire rack to cool completely.

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