So, my car’s been in the shop. Which means I’ve been stuck at home. For two days. Why don’t I use my husband’s car? Because he doesn’t have one. Um, yes, we’re a single-car family. Am I lovin’ it? At the moment, not so much. Why? Because I’m going STIR CRAZY! I’m pregnant, I’m not feeling great, it’s cloudy, I haven’t left the house in 36 hours, I may smell, and I am locked up in a house with a toddler. Jealous? Didn’t think so.
I think my husband may be sabotaging the release of my car. I realize this may sound crazy. But, if you’re a cookie loving, homemade pizza eating, clean laundry appreciating man, this makes total sense. Since my home-incarceration, I’ve turned into Martha Stewart. The house is clean, the laundry is all done (a modern day miracle in and of itself), I’ve made pizza crust from scratch, and one really fabulous batch of cookies.
And since I’ve got nothing better to do, and because I like you, I thought I’d share the cookie love:
Pumpkin White Chocolate Chunk Cookies
2 cups all-purpose flour
1 tsp. baking soda
1 cup butterscotch-flavored pieces
12 Tbsp. (1 1/2 sticks) butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
2/3 cup canned pumpkin
1 cup regular rolled oats
1 1/2 cups white baking pieces or 8 oz. white baking chocolate, cut into 1/4-inch chunks
1 cup chopped walnuts or pecans
1. Put the flour and baking soda in a food processor fitted with a metal blade and pulse to distribute the baking soda evenly. 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. In a separate large bowl, use an electric mixer to cream butter, granulated sugar, and brown sugar together 2 to 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin and stir to combine.
3. Pour pumpkin mixture into flour mixture and stir to combine. Add oats, white baking pieces, and walnuts; stir until the ingredients are combined and no flour is visible. Cover bowl and refrigerate for at least 1 hour or overnight.
4. Line two cookie sheets with parchment paper or grease lightly. Use a 1/4-cup measure or a scoop to drop dough onto the prepared cookie sheets, leaving 2 inches between the cookies.
5. Bake in a 350° oven for 13 to 15 minutes until cookies are light golden brown. Cool the cookies on the cookie sheets for 2 minutes before transferring them to a wire rack to cool completely. Makes about 2 dozen cookies.
From the book Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster.
OK, now that I’m done venting, I’ve sent an apology email for my grumpy behavior to my husband (I may have let loose a little pent up frustration on him this morning), and you have a cookie recipe, I’m ready to move on. Metaphorically that is. Since I can’t go anywhere.
Darn you! 😉 This cookie recipe looks so good! But since I’m in week 36 now (aka–I’m getting weighed EVERY single week–ugh!) and going to the fair on Saturday to load up on “Oh-so-delicious” fair food, I just can’t make these! (Ok, maybe just ONE batch!)