The CD is finally back in the kitchen! From California, I’ll continue to share flavors and unique finds imported from around the globe, but I’ll also share my old East Coast culinary traditions and discover new perspectives of the American West. It is fitting that the East Coast gal marks her return to the – now West Coast – kitchen with a bite of the American South.
Durham, North Carolina’s Foster’s Market was a go-to for a creative, globally inspired weekend lunch while I was an undergraduate. After graduation, nostalgia led me to a recipe-filled calendar about 10 years ago. After I tried out Sara Foster’s recipe for Pumpkin White Chocolate Chunk cookies, they were such a hit and great, homemade addition to (or substitution for) the Pumpkin-palooza that hits the American packaged and prepared foods industry every fall.
This chewy cookie employs a secret ingredient: butterscotch chips. How, might you ask, is that a secret ingredient? They are nearly hidden in the recipe, almost undetectable: they are ground and incorporated seamlessly with the flour in a food processor. The result is a subtle butterscotch flavor that only enhances the pumpkin flavor. I’ve also made a few minor tweaks to the original Foster’s recipe – raised the baking temperature and added pumpkin pie spice for that comforting, familiar flavor.
If you intend to share them, you might want to double the recipe – they go quickly!
Foster's Market Pumpkin White Chocolate Chip cookies
Adapted from a recipe by Sara Foster of Foster’s Market
Ingredients
- 3/4 cup (1 1/2 sticks or 12 Tbsp) salted butter
- 2 1/4 cups whole wheat pastry flour (or All-purpose flour)
- 1 cup butterscotch chips
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp salt.
- 2/3 cup granulated sugar
- 2/3 cup light or dark brown sugar, packed
- 1 egg
- 2/3 cup puréed canned or fresh pumpkin
- 1 tsp. vanilla extract
- 1 cup whole rolled oats
- 1 1/2 cups white chocolate chips
Directions
In a large mixing bowl, bring butter to room temperature. Preheat oven to 365 degrees Fahrenheit.
Meanwhile, in a food processor, combine butterscotch chips and 1 cup of the flour, and pulse until the chips are ground finely into a meal. Gradually add the remainder of the flour (or as much as will fit in the processor), the baking soda, baking powder, and salt. Pulse to incorporate. Set aside.
Cream butter and each sugar. Beat in egg by hand. Continue to stir/beat briskly while adding pumpkin and vanilla. Stir in oats. Gradually fold in flour and butterscotch chip mixture until well incorporated. Fold in white chocolate chips.
Roll into 1″ balls and arrange on cookie sheet. Bake for 10-15 minutes; cool on a wire rack or waxed paper.
The Culinary Diplomat 