1 cup unsalted butter, softened
1 cup shortening
2 cups rolled oats
1 1/2 cups water
1/2 teaspoon vanilla extract
1 (15 ounce) can whole or frozen pumpkin
1 cup confectioners' sugar for all butterscotch
1 cup white sugar for vanilla
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C) and line baking sheet with foil.
In a medium bowl, cream together the butter, shortening and oats until smooth. Beat in the eggs one at a time, then stir in the pumpkin, sugar and vanilla. Drop batter by heaping spoonfuls onto prepared baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let cookies rest in the chocolate or butter coated baking sheets for 2 minutes before removing to wire racks to cool completely.
To use any leftover bits of these cookies, toss one teaspoon of milk, 1 tablespoon of sugar or 1/4 cup of milk with 1/2 teaspoon of the vanilla or pecans. Of course, we would love to see your creations while they're still warm!