2 c. all-purpose flour
1 c. butterscotch morsels
1 tsp. baking soda
3/4 c. butter
2/3 c. sugar
2/3 c. firmly packed brown sugar
1 lg. egg
1/2 c. cooked, mashed pumpkin (or use canned)
1 c. oats
1 c. white chocolate chunks (you can cut these from a block of white chocolate
or you can use the premium white baking chips)
1/2 c. chopped walnuts

Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray or line it with parchment paper. In the bowl of a food processor fitted with the steel blade, combine the flour and butterscotch morsels. Process until the morsels are as fine as the flour. Pour into a large bowl. Add the baking soda, butter, sugar, brown sugar, egg, and pumpkin. Beat until well mixed. Stir in the oats, white chocolate, and walnuts.

Drop rounded teaspoonfuls onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 12 to 14 minutes or until golden brown. Remove from the pan onto a baking rack. When cooled completely, store in an air-tight container. Makes about 5 dozen.