You may have hit maximum capacity for chocolate/sweets this weekend, and might want to wait a few days to whip these up.
Just be forewarned: you may wish you had made them sooner.
This recipe comes courtesy of my friend C., who treated us to these on our Napa trip last weekend. She brought them in a Ziplock bag that was passed around in the car for snacking, and I thought they were amazing.
I'm generally amorous towards oatmeal, and the large amount in these cookies provide wonderful texture and flavor. I asked if she'd share the recipe with me and she kindly obliged.
I couldn't resist a few changes: I swapped all-purpose flour for whole wheat pastry, tinkered with the amount of butterscotch and chocolate chips, and made them smaller.
The original recipe says 4 dozen cookies- I made 70! We like smaller cookies in this house, but if you want go ahead and make them bigger.
Pleasing to any crowd and easy to make- enjoy!
Oatmeal Scotch-Chocolate Chip Cookies
1 1/4 cups whole wheat pasty flour (or all-purpose)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 sticks butter, softened (1 cup)
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp grated orange zest
3 cups old-fashioned rolled oats
3/4 cup butterscotch chips
3/4 cup mini chocolate chips
Preheat the oven to 375 degrees Fahrenheit.
In a stand mixer, cream the butter and sugars together. Add the eggs, orange zest, and combine, scraping down the bowl as necessary. Meanwhile, combine the flour, baking soda, salt, and cinnamon in a small bowl. With the mixer on low, add the flour mixture gradually, scraping down the bowl. Stir in the oats, butterscotch chips, and chocolate chips. Using a teaspoon or small cookie scoop, drop by rounded teaspoonfuls (or tablespoons for larger and fewer cookies) onto ungreased baking sheets.
Bake for 10 minutes, rotating the baking sheets halfway through to ensure even baking. Allow to cool for a few minutes before removing the cookies to cooling racks. Store in an airtight container.