The Recipe for the Oatmeal Cookies I made..
-
1 cup butter, softened
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
DIRECTIONS
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. ( I eye-balled the chocolate and butterscotch... I added however much I wanted. )
- Bake for 13-15 minutes in the preheated oven. It really depends on how hot your oven gets. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely - keep in mind that while they remain on the baking sheet, they continue to cook from the bottom up due to the heat.
- Lastly.. if you want a more flavorful cookie - which these do not lack in flavor whatsoever, btw - you can add 2tsp of vanilla extract. But I forgot to add it in the first place (just a general rule, I add to almost any cookie) and they tasted absolutely perfect.
Please note: Original recipe said only 12 minutes, and it also depends on the size of the cookie you make. I made large mounds of dough, and needed the additional 2-3 minutes to get the lightly golden browned edges that I prefer on my cookies. If your cookies are taking a little bit longer to not be overly mushy in the middle, PLEASE DO NOT RAISE THE TEMPERATURE. Understand that raising the temperature alters how the cookie bakes, and the cookie will SPREAD OUT and become flat and unattractive. I believe the actual reason is that the butter MELTS too quickly, and practically kills the cookie :-(
