White Chocolate-Macadamia Cookies

Ingredients

• 2 cups flour all-purpose
• 1 teaspoon baking soda 
• 0.5 teaspoon salt 
• 0.8 cup butter softened
• 1 cup granulated sugar 
• 1 cup brown sugar packed
• 0.5 cup pumpkin pie filling/mix canned (not pumpkin pie mix)
• 1  eggs 
• 1 cup rolled oats 
• 1 cup macadamia nuts toasted chopped
• 12 oz peppermint candies white (2 cups)

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer
• microwave

Directions

1. Heat oven to 375°F. Line cookie sheets with cooking parchment paper.
2. 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.
3. 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.
4. Bake 12 minutes or until lightly browned.
5. Remove from cookie sheets to cooling racks; cool completely.
6. 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.
7. Drizzle over cookies.
8. Place on waxed paper; let stand until set.