Here’s an easy and delicious recipe to tide you over while I figure out what’s next for the blog. These are one of my most popular cookies, so popular in fact that I based a pie on them last year.
This recipe yields a moist, cakey cookie (don’t skip the fridge step!) that is decently addictive. I highly recommend pairing them with a good vanilla ice cream, then again, I highly recommend pairing most things with good ice cream. But never fear, they also have oatmeal, which totally makes them health food! Honest.
OATMEAL CHOCOLATE SCOTCHIE COOKIES
Yield: Makes about 30 cookies.
1 cup (2 sticks) butter, softened
1 cup packed brown sugar, medium packed
1/2 cup sugar
3 eggs, 1 whole egg and 2 egg yolks, beaten together
3 tsp vanilla
2 cups unbleached flour
½ tsp salt
1 tsp baking soda
3 cups Oats
6 oz semisweet chocolate chips
6 oz butterscotch chips
Beat together the butter and sugars until creamy and fluffy. Add eggs and vanilla; beat well. In a separate bowl* sift together the flour, baking soda and salt. Stir into the butter/sugar mixture. Then stir in the oats and chips. Wrap tightly with plastic or place in an airtight container and refrigerate for at least 1 hour and up to 5 days.
Preheat oven to 350°.
Drop rounded tablespoonfuls onto a cookie sheet. Bake for 10-12 minutes. Cookies should be pale when you remove them from the oven (just barely beginning to brown).
*Honestly, I’m usually way too lazy to use two bowls for this. Deep down I believe that basic drop cookies are a one bowl affair (the cookies pictured in this post were made with the one bowl method), but every recipe I see always uses two bowls, so, your call.