I’ll keep this short and sweet because:
- I am currently watching This Is Us and Nick gets seriously offended if I don’t pay attention during “our” shows (“women can multitask, Nick, I know it’s a hard concept for you to grasp” :)). I seriously cry or get chills every time I watch this show. It still doesn’t beat Parenthood for me, but it’s pretty close! Also, the new show, A Million Little Things….SO GOOD!
- This old lady is exhausted–between lots of travel, a busy week at work, and activities every single night, I’m barely keeping my eyes open past 10pm. But then somehow, I push myself to stay awake and then can’t fall asleep until 1am–ugh! And then I enter my witching hour(s) as Nick would like to say!
- I had a very valid point for #3 but now I’ve forgotten so let’s get on to the recipe! I made these cookies for game night a few weeks ago and they got RAVE reviews–chewy, gooey, salty, and perfect!
Chocolate Chip Butterscotch Cookies
Recipe adapted from Certified Pastry Aficionado
Yields – 18 large cookies
1/2 cup old fashioned oats
2 1/4 cup flour
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1 cup unsalted butter
3/4 cup brown sugar
3/4 cup white sugar
2 tsp vanilla extract
1 1/2 cup mini chocolate chips
1 cup butterscotch chips
Flaky sea salt
*Note: you need to take into account refrigerating the dough for 1 hour prior to baking…I know it’s hard, but it’s necessary so they don’t spread!
- Place oats in a blender or food processor and grind until fine (it took my blender just a few seconds)
- Mix together in bowl: ground up oats, flour, baking soda, salt & cinnamon, set aside
- Cream together butter, brown sugar, & white sugar for 2-3 minutes, until well-blended and fluffy
- Add vanilla and eggs to butter mixture and mix until combined
- Add flour mixture to butter mixture until combined but don’t over mix!
- Stir in chocolate chips and butterscotch chips
- Using a ice cream scoop, scoop out cookie dough on to a cookie sheet (I fit 9 per pan) and refrigerate for 1 hour
- After chilling, bake cookies at 350 for 11-13 minutes (they may look a little doughy but they will harden up so don’t overbake!)
- After removing from oven while they are cooling, sprinkle flaky sea salt on cookies (as much or as little as you like!