1 cup canned pumpkin (not pumpkin pie filling)
1 cup white sugar
½ cup butter, melted
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 teaspoon baking soda
2 teaspoons milk
¾ cup semi-sweet chocolate chips
¾ cup butterscotch chips
Combine pumpkin, sugar, butter, egg, and vanilla. Dissolve soda into milk and stir into wet ingredients. In separate bowl stir together flour, baking powder, cinnamon, and salt. Add flour mixture to pumpkin, stirring until well combined. Add in chips. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes.
3/4 cup butter, softened
1/2 cup white sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups old-fashioned rolled oats
1 2/3 cups (approximately 11 oz) butterscotch chips
Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well.
I used a medium size cookie scoop (about a tablespoon in size) to drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. The finished cookies freeze well and the dough also freezes well. When I am baking the cookie dough straight from the freezer, I allow a few extra minutes for the baking.
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package butterscotch chips
1/2 (11 ounce) package white chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract
In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth.
Remove from heat and stir in butter and rum flavorings. Pour into a 9×13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.
2 cups all-purpose flour
1/3 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chilled, unsalted butter, diced
1 cup butterscotch chips (or any preferred chips)
1/2 cup milk
Preheat oven to 400 degrees F.
Combine together flour, sugar, baking powder, and salt in medium bowl. Add butter; using fingertips, rub to form coarse meal.
In separate bowl, whisk milk and egg. Gradually add to flour mixture. Toss or knead to thoroughly moisten and form clumpy dough. (Add more milk if too dry.)
Mix in chips. Drop dough by 1/4 cupfuls onto nonstick or lightly greased baking sheet at least 1 inch apart. (I usually use aluminum foil instead.)
Bake about 20 minutes, or until golden brown.