Thursday, November 10, 2011

{a recipe for} Pumpkin White Chocolate Chunk Cookies

So I am on a bit of a white chocolate kick lately, and I noticed this  recipe in an old "Country Home" magazine over the weekend. The recipe is originally from "Fresh Every Day: More Great Recipes from Foster's Market" by Sara Foster (2005).


I only have a mini food processor, so I made a few changes to process of baking*. The recipe is the same except they give the option of walnuts or pecans. I do not really care for walnuts - so I usually just use pecans. (Although this time, I left the nuts out.) If you like pumpkin and white chocolate - you will really like these. 

Pumpkin White Chocolate Chunk Cookies 
"Country Home" Dec/Jan 2006

-makes about 2 dozen cookies

-2 cups all-purpose flour
-1 tsp. baking soda
-1 cup butterscotch-flavored pieces
-1 1/2 sticks butter, softened
-2/3 cup granulated sugar
-2/3 cup light brown sugar
-1 large egg
-2/3 cup canned pumpkin or cooked and mashed fresh pumpkin
-1 cup regular rolled oats
-1 1/2 cups white baking chocolate, cut into 1/4 in. chunks
-1 cup chopped pecans (optional)

1. In a large bowl, whisk the flour and baking soda together. 

2. In your mini food processor, process the butterscotch chips until the chips are ground, with some slightly larger bits remaining. Add them to the bowl with the flour and baking soda.

3. Using your electric mixer, cream the butter and sugars together for 2 - 3 minutes, scraping down the bowl from time to time, until fluffy. Add the eggs and pumpkin and stir to combine.

4. Pour pumpkin mixture into flour mixture and stir to combine. Add oats, white baking chocolate pieces and pecans; stir until the ingredients are combined and no flour is visible.

5. Cover the bowl and refrigerate for at least 1 hour or overnight.

6. Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper. scoop a heaping full teaspoon of cookie dough, and drop dough onto the prepared cookie sheets, leaving 2 inches between the cookies.

7. Bake for 13-15 minutes until the cookies are light golden brown. Cool on cookie sheets for 2 minutes before transferring to a wire rack to cool completely.



*If you have a standard sized food processor, pulse the flour and baking soda together, then add the butterscotch pieces and process until the chips are ground, with some slightly larger bits remaining. Turn out the flour mixture into a large bowl.

2 comments:

  1. Yummy! I have some homemade pureed pumpkin in our freezer that so needs using up and this sounds like a great recipe to try. Beth/The Linen Catx

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  2. Hi Beth, if you do try them, I'd love to hear what you think!

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