1/2 cup sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups old-fashioned rolled oats
11 ounces butterscotch chips
Preheat oven to 350 degrees.
In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well.
Using a 2 tablespoon scooper drop the dough onto a baking sheet lined with parchment. Bake for 10-11 minutes. Remove from the oven when cookies start to brown around the edges. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. Serve warm or cooled. Cookies freeze well, as does the dough.
Recipe printed from http://TheSlowRoastedItalian.com/
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