August 3, 2015
Growing up, my mother would make these cookies whenever we were invited to a friend’s house for the weekend. This “go-to” cookie recipe was always a crowd-pleaser, very easy to make, and something a bit more special than a chocolate chip cookie. I still make them today from her old recipe and have found they are the perfect treat to pack up in a jar to take for a weekend visit!
Makes 4 dozen
1 cup plus 2 tablespoons old-fashioned oats
1 cup (8 ounces) unsalted butter, at room temperature
1/2 cup cane sugar
1 cup packed dark brown sugar
1 extra-large egg, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1 cup butterscotch chips
Heat the oven to 350° F. On a sheet pan, lightly toast the oats until golden, approximately 5 minutes. Once they’ve cooled, grind 2 tablespoons of the oats into a fine powder. In a stand mixer, mix the butter and the sugars until it is light and fluffy- about 4-6 minutes. Scrape the sides and bottom of the bowl and add the egg and vanilla and mix until just incorporated. In another bowl, whisk together the powdered and whole oats, flour, baking soda, and salts. On low speed, add flour mixture into the butter mixture until just incorporated. Do not overbeat. Stir in butterscotch chips by hand. Scoop out the dough with a spoon and place on cookie sheets, with a good amount of space between each as the dough spreads a fair amount. Bake for 8-10 minutes then rotate the pan in the oven. Bake for another 3 to 5 minutes, or until the cookies are a deep golden color. Let the cookies cool on a wire rack. Repeat with the remaining dough.