Shanna, you mentioned adding white chocolate -- well, here is a recipe I've made a lot and given as gifts 'cause they're so good (I confess I don't know how good they would be for IBS, though -- we'd have to consult with Heather), as follows: PUMPKIN CHIPPERS (makes about 5 dozen): 2C all-purpose flour 1C butterscotch morsels 1t baking soda 3/4C butter (room temperature) 2/3C granulated sugar 2/3C firmly packed brown sugar 1 egg 1/2C punkin 1C quick-cooking oats (not instant) 1C white chocolate chunks (cut from a bar of white chocolate) 2/3C chopped walnuts In food processor w/steel blade, combine flour and butterscotch morsels. Process until the morsels are as fine as the flour. Pour into a large bowl. Add the baking soda, butter, sugar, brown sugar, egg and punkin. Beat until well mixed. Stir in the oats, white chocolate and walnuts. Drop from a teaspoon onto oil-lined cookie sheet, spacing the cookies about 2 inches apart. Bake at 350 for 12-14 minutes, until golden brown. Remove from sheets and cool completely on a rack. Store in airtight container. Recipe from "Treasury of Southern Baking," by Prudence Hilburn; copyright 1993. Bev.