These are some of my husband’s favorite cookies. I love to pulse the oatmeal a bit before incorporating it into the cookies to make an oatmeal flour. It combines better with the regular flour and makes the cookie a little lighter in texture. I like to use the ghiradelli butterscotch chips. I find he flavor the least artificial tasting. Pour yourself a cup of tea and treat yourself.
- 1 and 1/2 cups all purpose flour (I love bobs redmill pastry flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned extra-thick oats
- 2 cups butterscotch morsels (I love ghiradhelli)
- 6 ounces white chocolate bar, broken in chunks
Preheat oven to 350.
In a food processor, pulse the oatmeal about 10-12 times creating a chunky oatmeal flour.
In a bowl, combine pulsed oatmeal, flour, baking soda, baking powder and salt.
In a mixing bowl with paddle attachment, beat butter with sugar until smooth and creamy. Add eggs and vanilla and blend well. Slowly add dry ingredients and mix on low to incorporate. Fold in chocolates and toffee.
Take a heaping tablespoon of batter and roll in the palm of your hand. Place on cookie sheets about 2 inches apart. Bake in oven for 10-12 minutes. Allow to cool on cookie sheet for 5 minutes. Transfer to cooling rack and allow to cool completely. Enjoy!
*Cookies can be frozen for 2 weeks in ziplock or stored in airtight container for 2 days.