Categories: Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 21/2 sticks unsalted butter (10 ounces), at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cups butterscotch chips, plus 3 to 4 dozen more for adorning the tops of cookies
Directions
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Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
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In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt using a large spoon.
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Beat the butter and both sugars at medium speed until creamy. Add the egg followed by egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary.
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Slowly beat in the dry ingredient mixture, then fold the 1¾ cups of butterscotch chips into the batter.
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Roll mounds of cookie dough into balls, about golf ball size. Place the cookie dough balls onto the baking sheets, 15 balls to a sheet. Take the 3 to 4 dozen butterscotch chips and press one butterscotch chip onto the top of each cookie dough ball. Don’t press so hard the chip sinks in or the dough ball starts to crack, but put just enough pressure on it so that it stays in place.
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Bake 12-15 minutes, until cookies are golden brown around the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely