Cookie Base

  • 1 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 3/4 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) Chopped Walnuts
  • 1/2 Cup(s) flaked coconut
  • 3/4 Teaspoon(s) pumpkin pie spice
  • 1/2 Teaspoon(s) Baking Soda
  • 12 Tablespoon(s) (1-1/2 sticks) butter or margarine, melted


  • 2 Tablespoon(s) stick butter or margarine
  • 2/3 Cup(s) evaporated milk
  • 3/4 Cup(s) granulated sugar
  • 1/2 Cup(s) LIBBY'S® 100% Pure Pumpkin
  • 1-1/2 Teaspoon(s) pumpkin pie spice
  • 1/4 Teaspoon(s) Salt
  • 2 Cup(s) (4 oz.) miniature marshmallows
  • 1-2/3 Cup(s) (11-oz. pkg.) butterscotch chips
  • 3/4 Cup(s) chopped walnuts, divided
  • 1 Teaspoon(s) vanilla

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Cooking Instructions

Heat oven to 350°F. Line 15 x 10-inch jelly-roll pan with foil. For cookie base, combine flour, oats, brown sugar, nuts, coconut, pumpkin pie spice and baking soda in medium bowl; mix well. Stir in butter; mix well. Press into jelly-roll pan. Bake 13 to 15 minutes or until lightly brown. Cool in pan on wire rack. For fudge, combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, 8 to 10 minutes. Remove from heat. Stir in marshmallows, chips, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm. Cut into bars.


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