Crispy, chocolaty, chewy and crazy-good!
Today's post is sponsored by the letter "c." Just kidding.
I got this recipe from the Food52 website, but as I started to get all my ingredients out on the counter, I realized that I was missing a couple, so I used what I had and ended up with a really delicious cookie! (Just ask Marshal Mike, he consumed six (6!) yesterday!) My version is below.
Crispy Oatmeal Chocolate and Butterscotch Chip Cookies
Makes about 40 cookies
1 1/4 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups old fashioned oats
1 cup milk chocolate chips
3/4 cup butterscotch chips
1/4 cup semisweet chocolate chunks
1. Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, salt, baking soda, and spices. Set aside.
2. In the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in three additions, beating until just combined and scraping down the sides of the bowl. Do not overbeat!
3. Stir in the oats and the chocolate/butterscotch chips, distributing evenly. Drop by tablespoon (or ice cream scoop - I use a 1 1/2 tablespoon scoop) on parchment-lined baking sheets, keeping the cookies at least 2 inches apart. Flatten gently with the back of the spoon/scoop and bake for about 14 minutes, rotating the baking sheets halfway through. The cookies are done when the edges are golden. Cool on the baking sheets for a minute, then transfer cookies to wire racks to cool completely.