The chocolate and butterscotch chips make these unique from a standard oatmeal-chocolate chip cookie. It makes a large amount of dough which makes it a perfect recipe to bake half and then wrap up the remainder and store in the freezer. We work smart when we can find recipes like this – make a mess once, freeze and then when ready you have home baked goodness in just a few minutes with only a cutting board and cookie sheet to clean. Gotta love that.
Ingredients
2 cubes (16 oz) of butter, your choice, softened (I used Earth Balance (non dairy)
1 cup of brown sugar, packed
1/2 cup of sugar, your choice (I used blonde coconut sugar)
2 eggs
1 tsp of pure vanilla extract
1 1/2 cup of flour, your choice (I used King Arthur Gluten Free Multi-Purpose Flour)
1 tsp baking soda
1 tsp nutmeg, optional
1/4 tsp. cinnamon
1/2 tsp salt
3 1/2 cups of old fashion oats
1 cup of mini chocolate chips
3/4 cup of butterscotch chips
1/2 cup chopped pecans, optional
Directions
Preheat oven to 350 degrees. Line cookie pans with parchment paper.
Cream butter in mixer until smooth. Add sugars and combine well.
Add in eggs and vanilla, scraping down sides of bowl and beat until smooth.
In a separate bowl combine flour, soda, spices, salt and oats.
Add dry ingredients into wet ingredients mixing well.
Stir in chips.
Add in nuts if desired.
Using a small cookie scoop or rolling into small balls place 2 inches apart and bake for approximately 11-13 minutes. Let cool on cookie sheet for several minutes before moving to a cooling rack.
Tip – Cookie dough can be frozen by forming dough into a log shape (use a piece of plastic wrap to help form and then wrap in foil. When you are ready to bake, preheat oven to 350 degrees, unwrap dough and place on cutting board, slice in half length wise and then in half again. This will make a smaller cooker – no need to roll into ball and place on cookie sheet. Funny but they still need about 13 minutes in my oven even though they are a smaller cookie. I also like to sprinkle a teeny amount of Himalayan Pink Crystal Salt on top.
