Tuesday, March 1, 2011

Oatmeal Butterscotch Chocolate Chip Cookies

My kids loooove to help me in the kitchen and some of my best memories are of helping my mom in the kitchen. As an adult, I sometimes have a hard time wanting to let 3 pairs of hands help me make something when it's easier and faster and less messy to make it myself. I try to make a point of planning something for the kids to help me make or taking a deep breath and letting them help when they ask. This is one of those recipes where I planned to have the kids help me. All 3 of the older ones standing on a single chair taking turns dumping things into the bowl. And loving it all. My kids are great!
 As you can see they got the THUMBS UP! from my 3-year old.

I didn't change this much at all from the original, but it is pretty darn good as is, if you ask me. This is my go to oatmeal cookie recipe and you can add chopped nuts, replace the chips with raisins, or mix any kind of chip in that you prefer.

 Oatmeal Butterscotch Chocolate Chip Cookies

1 cup butter, softened
1 1/3 cups brown sugar, packed
 2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups rolled oats
3/4 cup semi sweet chocolate chips
3/4 cup butterscotch chips

Preheat oven to 350 degrees. In a stand mixer, cream together the butter and brown sugar until light and fluffy. Scrape the sides of the bowl down and add the eggs and vanilla, mix until smooth. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Stir the flour mixture into the butter/egg mixture until combined, scraping the sides occasionally. Add in the oats and the chips and mix until combined.

Drop 2 tablespoon sized balls onto a cookie sheet 2 inches apart and bake for 10-12 minutes. They shouldn't be browned, except just along the edges. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.

Slightly adapted from Smitten Kitchen