Pumpkin Butterscotch White Chocolate Cookies

Makes 32 cookies
Adapted from Fresh Every Day: More Great Recipes from Foster’s Market

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup butterscotch chips
3/4 cup butter, softened
2/3 cup sugar
2/3 cup light brown sugar, packed
1 egg
2/3 cup canned pumpkin
1 cup rolled oats
1 1/2 cups white chocolate chips
1 cup walnuts, chopped

In a food processor fitted with a metal blade, pulse together flour, baking soda, baking powder, spices and butterscotch chips until chips are finely ground.  Set aside.

In the bowl of an electric mixer, cream together butter and sugars until fluffy, about 3 minutes.  Add the egg and pumpkin and mix to combine.  Slowly add the flour mixture into the wet ingredients and stir until fully incorporated.  Add oats, white chocolate and walnuts and mix.  Cover bowl with plastic wrap and refrigerate dough for at least an hour.

Preheat oven to 350 F.  Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart.  Bake until cookies are golden, 13-15 minutes.  Cool cookies on baking sheets before transferring to wire racks to cool completely.