Okay. Here’s the deal about cookies in our house. My sweetheart is a cookie fiend. A certifiable cookie connoisseur. He could double as a very tidy Cookie Monster.
And chocolate chip cookies are the ruling monarchy in his kingdom. No nuts. No peanut butter. God forbid you want to toss in white chocolate. And don’t even think about adding coconut flakes.
So, I get this. And every so often, I’ll make a patch of chocolate chip cookies just for him. Because I love him, and because nothing else food-related (except for maybe brownies or champorado) makes his face light up so brightly.
But then I make a batch for me.
These are my cookies.
They are a variation of Mark Bittman’s lacy oatmeal cookies, which have no flour. Mere butter, sugar, oatmeal, those bake meltingly into crisp discs of sugar. That’s a bit too saccharine for me. So I add back in a 1/2 cup to a cup of flour. And butterscotch chips.
Brianne’s oatmeal butterscotch cookies
Adapted from Mark Bittman’s “How to Cook Everything”
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 white sugar
- 1/2 light brown sugar
- 2 cups oats (not instant)
- 2 eggs
- 2/3 cup flour
- 1 11-ounce bag of butterscotch chips (roughly 2 cups)
Preheat the oven to 350F degrees. Grease a cookie sheet.
Mix all ingredients. A spoon (plus maybe a fork to whisk up the eggs) is fine. No electric beater necessary, though if you need to justify a vehicle for extra licking, I understand. (If you do use a beater, I would still stir in the chips.)
Drop tablespoon-sized balls of cookie dough on the greased cookie sheet.
Bake for 8 to 10 minutes.
You will be as tempted as I to scoop them off the cookie sheet immediately, but let them rest for a minute. They need to crisp up, or they’ll fold up and collapse when you slide them onto a platter. (If one goes straight into your mouth, of course, collapsing is a bonus perk!)