Ingredients
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
3/4
cup butter, softened
1
cup granulated sugar
1
cup packed brown sugar
1/2
cup canned pumpkin (not pumpkin pie mix)
1
egg
1
cup quick-cooking or old-fashioned oats
1
cup chopped macadamia nuts, toasted
1
bag (12 oz) white vanilla baking chips (2 cups)
Preparation
Heat oven to 375°F. Line cookie sheets with cooking parchment paper.
In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add pumpkin and egg; beat until well blended. Gradually beat in flour mixture. Stir in oats, nuts and 1 cup of the white chips. Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.
In small microwavable bowl, microwave remaining 1 cup white chips uncovered on High 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle over cookies. Place on waxed paper; let stand until set.
