These cookies are loaded with ground oats, studded with butterscotch chips, and are the perfect balance of crispy, chewy and soft (the ultimate trifecta of cookie texture perfection).
Cookies are one of the best desserts ever. It’s classic, but can be done in new and exciting ways with fun flavor combinations. One of my all time favorite cookies is an oatmeal chocolate chip cookie (no raisins please). I’ve tried many many recipes, and finally found my go-to recipe. I stumbled upon this recipe during my pre-Pinterest days, so I just have a screenshot of it on my desktop. It’s simply a list of ingredients and very simple directions (the whole thing is about 3 sentences). I don’t know who to give credit to, but a big thank you to whoever you are. The title of the recipe is “$400 chocolate chip cookie recipe.” When I first read that, my thoughts were “this person seems a little conceited to claim their cookies are worth several hundred dollars.” After trying them though, I see where that confidence came from. The cookies are so delicious with the perfect amount of sweetness, the ideal texture, and best of all, it’s very straightforward and easy to make. I think the addition of ground oats makes this cookie extra special in both texture and flavor. Added bonus: adding oats makes it healthy, right?
For today’s cookies, I followed the original recipe, but used butterscotch chips in lieu of the chocolate chips, and added cinnamon and nutmeg for a little extra warmth (and because it’s fall, and I have a bad habit of putting cinnamon and nutmeg in eeeverything these days). I also ended up baking them a bit longer because my cookies are incredibly large. I am not a fan of little cookies. I like them nice and big, so I can eat just one (or 2) and not feel like such a piggy (the mental games I play to allow myself to eat more are incredible). Whenever I make cookies, if the recipe claims to yield 24 cookies, I expect that I’ll only get 10-12. In my cookie world, bigger is better.
The original recipe is actually double the normal cookie recipe, and yields a ton of cookies. I mean, really, what kind of recipe calls for a pound of butter?! This one! I usually make the whole recipe and freeze some of the cookie dough. This time I made half the recipe, but only because I only had 2 eggs.
The other thing I want to note is that the bare bones recipe says nothing about refrigerating the dough prior to baking. However, after some experimenting, I’ve found the most ideal texture with refrigerating the dough for a couple hours (or overnight) before baking. You can skip the refrigerator step if you’re impatient and want cookies right away, but they tend to flatten out early during the baking process, and you might not get the wonderful chewy texture.
People sometimes ask me how I make my cookies so round. Here’s the trick. I used a cookie scoop to get roughly even sizes so they bake evenly. I get a nice rounded scoop (to get nice big cookies). After you scoop out roughly even mounds of cookie dough, roll the dough gently between your palms, making a round ball. Gently press down to flatten it just a bit. After it gets refrigerated and baked, you’ll have nice, big, round cookies that look like you got them at a bakery!
- 1 cup (2 sticks) butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 egs
- 1 tsp vanilla
- 2 cups all purpose flour
- 2.5 cups oats, ground to powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 package butterscotch chips (2 1/4 cup)
- Cream butter, white sugar and brown sugar together.
- Add eggs and vanilla. Mix to combine.
- In a separate bowl, mix flour, ground oatmeal, baking soda and salt.
- Add dry ingredients to wet ingredients and mix to combine.
- Mix in butterscotch chips.
- Make golf ball sized balls, and gently flatten. Place on ungreased baking sheet, cover with plastic wrap and refrigerate for 3 hours or overnight.
- The next day, preheat oven to 375F, and bake cookies 10-14 minutes, or until golden brown.