Butterscotch Oatmeal Cookies

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What you’ll need:

  • 1 1/2 cups old fashioned whole rolled oats
  • 3/4 cup flour
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1 cup butterscotch chips
  • 1 large egg
  • 1/2 cup unsalted butter

*Before you begin, note that you are encouraged to let the cookie dough balls set in the fridge for at least a half hour, so that they don’t spread too thin and remain chewy.*

  1. Using an electric hand mixer, in a large mixing bowl, add the wet ingredients and both the light brown and white sugars until the mixture is fluffy.
  2. Add the dry ingredients (excluding the butterscotch chips) and beat for about 1 minute to incorporate.
  3. Add the butterscotch chips and beat briefly just until they are mixed into the batter.
  4. Form golf-sized balls of dough and place on a plate. Press each one down a bit to flatten. Cover them and place them in the fridge for at least half an hour before you bake them.
  5. Preheat the oven to 180°C (French thermostat 6). Cover a baking sheet with a non-stick baking mat or parchment paper. Place the cookie dough balls on the baking sheet, ensuring that they have enough space to flatten a bit. Cook for 9-10 minutes. Don’t worry if they look undercooked, they will harden significantly as they cool. Removing them from the oven before they are fully baked will ensure that they stay soft over time.

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Storage:

Cookies can be stored in a box (air-tight container food container) for a week, although I doubt they’ll last that long. You can also freeze these for 3 months (also in an airtight container) and thaw at room temperature or in the fridge for the next day’s lunch treat!

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Notes:

Adapted from Averie Cooks.

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