This cookie was eaten on the podcast in episode 051 – Link
- 1 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ to 1 teaspoon ground cinnamon
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 2 eggs
- 1 overflowing teaspoon of vanilla extract
- 3 cups old fashioned oats
- 2 cups of chips total – I use roughly 1 cup butterscotch chips, 2/3 cup semi sweet chocolate chips, and 1/3 cup white chocolate chips, but you can vary this based on preference.
- Preheat oven to 375 F.
- Combine flour, baking soda, salt, and cinnamon. Stir to mix and set aside.
- Cream butter with sugars, then beat in eggs, one at a time. Add vanilla and make sure it is well mixed.
- With minimal stirring, gradually add the flour mixture. Then add the oats and chips and mix in well. The only thing you can do wrong with this recipe is not to mix the oats and chips in well enough.
- Ball up about a tablespoon of dough and drop onto an ungreased cookie sheet leaving plenty of space for spreading.
- Bake for 7-9 minutes, or until the edges are browned and the top is golden brown. Adjust baking time depending on how chewy or crispy you like your cookies, a little less time can give you some very chewy cookies. Cool a couple minutes before eating (but don’t cool too long because they are best when they’re warm).