Components:
1/2 cup old school rolled oats
4 tablespoons butter, at room temperature
3/4 cup gentle brown sugar
1 1/2 teaspoon vanilla
1 egg, at room temperature
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butterscotch chips
2/3 cup bittersweet chips
Instructions:
Preheat oven to 350.
Unfold the oatmeal in a single layer and bake for 8-10 minutes or till calmly browned. Cool.
Line 2 cookie sheets with parchment paper or silipats. In a big bowl, cream collectively the butter, vanilla, and sugar. Add the egg, beat till fluffy.
Add the flour, baking powder, salt, and oatmeal. Combine till nicely mixed.
Fold in each chips. Place tablespoon sized blobs of dough on the lined cookie sheet about 1/2 inch aside and bake for 12-14 minutes or till they appear simply “set” and the bottoms are simply golden. Don’t overbake! The middle should still be barely gentle.
Rigorously take away the cookies nonetheless on the parchment or silipats to a wire rack to chill fully.
Yield: about 2 dozen cookies
My ideas:
I’ve determined that butterscotch ought to be the subsequent massive taste. I don’t see it loads (besides at this one Indian bakery I’m going to that makes an excellent butterscotch cake). Perhaps it’s the title? It sounds extra just like the elements of a scorching toddy than a sweet protected for kids. Who is aware of? I prefer it, it’s homey but wealthy tasting.
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