Pumpkin Cookies with Butterscotch Chocolate Drops

Preheat oven to 160 degrees convection. Line two baking sheets (or one sheet and one grill rack) with parchment paper.

Using a food processor, beat butter for 1-2 minutes on high speed until creamy.

Add sugar and, meanwhile, beat until sugar is dissolved and you have a fluffy, creamy mixture (about 5 min).

Add baking powder, baking soda, pumpkin puree and spices and mix until everything is blended together. Then fold in the egg well.

Combine flour and rolled oats in a baking bowl and mix in briefly on lowest speed.

Using a pastry spatula, fold in the chocolate and butterscotch drops.

Using a rounded spoon (such as a round measuring spoon), scoop dough and divide evenly between the prepared baking sheets. Press lightly to flatten.

Bake in a heated oven at 160 °C convection oven for 12-15 min.

Bake with the grill rack up and the tray down.

If you use top/bottom heat, preheat the oven to 175 °C and put only one tray per baking cycle into the oven.

After the baking time, remove from the stove, rest briefly and cool on a cooling rack.

Note package: for the pumpkin puree Hokkaido shredded and steamed with few water, then pureed, tonka bean omitted, made double mass, spelt flour type 630 taken, mega delicious cookies, the boys are totally thrilled!!!!

Tip: Always use aromatic spices to refine your dishes!

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