Oops, I forgot to post this sooner. I really wanted to make an autumny cookie while we're still outside the Christmas season, and I felt like the combination of butterscotch and cinnamon would accomplish that. And it did! These were very simple and very good. My partner at work deemed them to be her favorite, so that's cool. I just wish they had been more oatmealy. Somehow the oatmeal just blends into the batter. I had been hoping for the consistency of a traditional oatmeal cookie, and these do not really have that. But they're still so good!
Chewy Oatmeal Cookies with Cinnamon and Butterscotch Chips
A Spicy Perspective via Pinterest
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup unsalted butter, softened
2 teaspoons vanilla extract
2 large eggs
1 1/4 cups quick-cooking oats
1 cup cinnamon chips
1/2 cup butterscotch chips
1. Preheat the oven to 350 degrees F and line several cookie sheets with parchment paper.
2. In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
3. Using an electric mixer and a separate bowl, cream the butter and both sugars together until light and fluffy, 3-5 minutes. *Don't cut the time short here.
4. Add the vanilla and eggs to the butter mixture and beat to combine. Then slowly add the flour mixture until just combined.
5. Scrape the bowl and beat on low, adding the oats and baking chips.
6. Using a tablespoon, drop the cookie dough in 1 1/2 tablespoon portions onto the cookie sheets. Make sure they are spaced 2-3 inches apart for spreading.
7. Bake the cookies for 10-11 minutes, until the edges are golden, but the centers still seem soft. Cool completely on the baking sheets before moving.
Yield: 3 dozen