1-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup butter, softened
1/2 cup canned pumpkin
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tbsp flax seed
3 tbsp water
1 tsp vanilla extract
1/2 bag butterscotch chips
3 cups oatmeal (I used a combination or original and cinnamon roll instant packets. I didn't have any old fashioned oats.)
Preheat oven to 375. Line cookie sheets with parchment paper.
Combine flour, baking soda, and cinnamon in a bowl; set aside.
In a mixer bowl combine butter, pumpkin, sugar, brown sugar, egg, flax seed, water, and vanilla extract. Slowly add in flour mixture.
Fold in butterscotch chips and oatmeal.
Spoon onto cookie sheets.
Bake 9-12 minutes.
Makes 50 cookies: 2.03 points per cookie
Notes: You can make this lighter using Splenda, Splenda Blend Brown Sugar, and All Whites. These were a treat for the kids. I just calculated it out of curiosity.
