Packed with pecans, butterscotch morsels, a cup of pumpkin purée and old fashioned oats, this is a cookie that just screams,
“It’s Fall y’all!”
2 cups old fashioned oats
1 3/4 cup all purpose flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp kosher salt
2 sticks butter (1 cup) softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 cup pumpkin purée
1 cup pecans, chopped
1 1/2 cups butterscotch morels
1/2 cup raisins, optional
In a large bowl, combine oats, flour, baking soda, pumpkin pie spice, cinnamon and salt.
In the bowl of a stand mixer combine butter, granulated sugar and light brown sugar. Add in eggs, vanilla, pumpkin purée .
Fold the wet ingredients from The stand mixer into the oatmeal and flour mixture.
Combine until the flour is just mixed in – do not over mix – fold in the pecans and butterscotch morsels.
Cover and chill the cookie dough for at least 30 minutes.
While the dough is chilling, preheat your oven to 350° and line a cookie sheet with parchment paper.
Using a cookie scooper scoop out heaping tablespoons of cookie dough flattening the tops with the back of a wet spoon.
Bake at 350° for 12 to 15 minutes. Cool cookies for two minutes before transferring to a wire rack to cool completely. Store in an airtight container.
New post today on my Pine & Palm website- Midwestern Posh:
One of our favorite dog friendly hotels-
The Kimpton Cottonwood in Omaha Nebraska.
Link in my bio for the full story.
This is my favorite salad of all time: Salad Nicoise.
Start with a bed of the freshest greens, add hard boiled eggs, crisp par- boiled green beans, creamy potatoes, zesty feta, plump juicy tomatoes, and pan seared salmon or tuna. Top with Nicoise olives and a tangy lemon mustard vinaigrette for everything you love about summer in one perfect salad.
This elegant simple tuna salad elevates ordinary canned tuna to something extra special.
Add chopped artichoke, hard boiled egg, green olives, herbs de Provence, a splash of lemon and olive oil.
Serve with fresh summer berries for a healthy lunch on a hot summer day.
1 can chunk white tuna, drained
4 cherry tomatoes, quartered
6-7 green pitted olives, chopped
1/2 marinated artichoke heart , chopped
1 hard boiled egg, diced
1/4 tsp sea salt
1/2 herbs de Provence 1/4 tsp pepper
1 TBSP olive oil
Squeeze of 1/2 lemon
Combine all ingredients in a medium bowl. Chill for 10 minutes. Serve with extra lemon wedges to brighten.
This is the simplest
🍑PEACH 🍑 cobbler recipe you will ever make.
Take a bag of frozen peaches, whip up a quick batter with melted butter, flour, sugar, baking powder, cinnamon and milk. Bake the entire thing without stirring.
In one hour you’ll have a sweet, puffy, crispy crust with juicy peaches.
Top with ice cream and Summer is here!
SIMPLE PEACH COBBLER
1 -10 oz bag frozen peaches
1 stick butter
1 1/4 cup sugar
3/4 cup flour
2 tsp baking powder
3/4 cup milk
1/4 tsp nutmeg
1/4 tsp cinnamon
Dash of salt
Pre heat oven to 350 degrees.
Place frozen peaches in a medium bowl. Sprinkle with 1/4 cup of sugar. Set aside.
In a shallow baking dish, place the stick of butter. Put in oven to melt for 1-3 minutes. Do not let butter burn.
In a separate bowl, combine remaining sugar, flour, baking powder, milk, cinnamon & nutmeg & salt.
Pour the batter into the dish with the melted butter.
Do NOT stir.
Place the frozen peaches and their juices onto top of the batter.
Do NOT stir.
Bake for 45 minutes or until the crust is bubbly and golden brown.
You may want to place your baking dish on a rimmed baking sheet to prevent spillage.