1 cup and 2 tablespoons all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup white sugar
¼ cup light brown sugar, firmly packed
1 teaspoon vanilla
1 large egg
½ cup candy corn
¼ cup butterscotch baking chips
2 tablespoons sprinkles (not nonpareils)
Preheat oven to 350 °F. Spray baking sheets with cooking spray.
In a small bowl combine flour, baking soda, and salt. Set aside.
In a standing mixer or using a hand held mixer, cream butter, white sugar, and brown sugar on medium-high until smooth. On low setting beat in egg and vanilla. Gradually add flour mixture on low setting until just incorporated.
Using a spatula, fold in candy corn, butterscotch, and sprinkles.
Drop dough onto greased baking sheets in tablespoon sized balls. Keep 2.5 inches apart between dough balls (the cookies will flatten almost entirely while baking).
Bake in preheated 350 °F oven for 6 to 8 minutes, or until outsides are dark brown and insides are soft. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool fully.