Utilizing a ratio from Ratio by Michael Ruhlman
Here is another cookie altering the basic 1-2-3 Cookie Dough ratio. Using equal parts sugar, butter, and flour (and grain in this case) the cookie spreads and becomes thin and slightly crisp, but still ever so slightly chewy. Adding an egg, baking powder, and butterscotch chips helps to add a bit more substance to this thin cookie. I did add a bit more flour/grain since I was using mainly oats. I felt the cookie need a bit more flour to help hold it together.
Prep Time: 10 minutes
Cook Time: 10-12 minutes
6 oz. granulated sugar (about 2/3 cup)
6 oz. brown sugar (about 2/3 cup)
12 oz. butter, room temperature (3 sticks)
1 teaspoon vanilla extract
1 teaspoon baking powder
12 oz. rolled oats
5 oz. all-purpose flour (about 1 cups)
1 – 11 oz. package of butterscotch chips
Pinch of fine sea salt, or kosher salt
Preheat the oven to 350 degrees Fahrenheit.
In a stand mixer fitted with a paddle attachment cream together the 6 ounces of granulated sugar, 6 ounces of brown sugar, and 12 ounces of soft butter at medium speed for about 5 minutes. Scrape down when necessary. The butter/sugar mixture should become light and fluffy.
While still mixing add the egg. Then add 1 teaspoon vanilla extract and a pinch of salt.
While the sugar and butter is mixing, combine the 12 ounces of rolled oats, 5 ounces of flour, and 1 teaspoon baking powder.
With the mixer on low speed, gradually add in the flour mixture, until just combined and a dough forms.
With the mixer still on low slowly pour in the butterscotch chips and mix just until the chips are combined in.
Roll the dough into about 1-inch balls and place them 2-3 inches apart onto a baking sheet lined with parchment paper. They will spread considerably because of all the butter.
Bake in a 350 degree Fahrenheit oven for about 10-12 minutes.
Serve with a glass of milk.