Triple Chip Pumpkin Oatsies

Triple Chip Pumpkin Oatsies puts granulated sugar, packed light brown sugar and egg at the center of a cookie recipe and finishes in about 30 minutes, enough for 36 Cookies.

• Yield 36 Cookies
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 egg
• 1 cup salted butter (softened to room temperature)
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 cups quick rolled oats
• 1/2 cup butterscotch chips
• 1/2 cup white chocolate chunks or chips
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the sugars, eggs, butter and vanilla. Mix until light and fluffy.
3. Stir in the pumpkin and mix well.
4. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, salt and baking soda.
5. Add the dry ingredients plus the oats to the wet ingredients. Mix until just combined. Stir in the chip until the dough is well-combined.
6. Spoon out mounds of dough onto lined or greased baking sheets. The dough will be sticky; using two spoons to scoop onto the baking sheets will help.
7. Bake for 13-15 minutes until small holes begin to form in the tops of the cookies. Don't overbake (incidentally, my Aunt Marilyn only had to bake these cookies 10-11 minutes but my oven needed more around he 15 minute mark so watch carefully or they will be dry if overbaked).

Cool the cookies on the sheet for a few minutes, then move them to a rack.