-
1
1. Preheat oven to 325 F so they do not brown too fast on the bottom.
-
2
2. In a medium bowl combine, all-purpose flour, baking soda, salt and cinnamon.
-
3
3. In a large bowl (refrigerated friendly bowl) with a hand mixer beat the butter, granulated sugar, brown sugar, eggs and vanilla until creamy.
-
4
4. Next add your dry ingredients (pre-mixed) ingredients along with the oats and butterscotch morsels into your wet and mix to combine.
-
5
5. Place the bowl of dough in the refrigerator for about 30 minutes to allow the butter to get a little firm (otherwise this soft melt in your hands dough will become very flat very fast).
-
6
6. Then with a medium cookie scoop or tablespoon, scoop your cookie dough onto a cookie sheet that you've lined with parchment paper
-
7
7. Bake in the preheated oven for about 5-7 minutes for a soft cookie (middle should be slightly doughy), they will firm up a bit more with the residual heat of the cookie sheet. For a crisper cookie leave them in the oven for about 9 minutes or so.
-
8
8. Leave on cookie sheet for about 5 minutes before transferring to a cooking rack.
-
9
Tips:
-
10
- If the cookies flatten too much during baking, use your spatula to scoot the edges in to make it more round.
-
11
- Over mixing leads to a flat cookie. Also, you should be sure to check the expiration date on your baking soda and make sure it's fresh.
-
12
- To get your eggs at room temperature a quick method is to place the eggs in a bowl and fill with hot water for about 5 minutes.
-
13
Source: Very Best Baking (Toll House)
