This is one of those experimental recipes that I thought up one day when I was looking at the my kitchen chip inventory and decided I needed to use some chips that had been laying around too long — so I guess you could say this recipe was borne out of laziness. I thought the combo of cinnamon and butterscotch would be either terrific or nasty — I couldn’t predict which. The first time I made a variation of this recipe (adapted off the back of the Hershey’s cinnamon chip package), the feedback I heard from my first taste-tester was such:
“Not enough oatmeal; not sure I like the combination of chips. My mouth doesn’t know which chip flavor to experience. They might be conflicting flavors.”
A second taste-tester said this:
“The oatmealish cookies were yummy; almost orgasmic.”
So there it was … the recipe definitely needed more oatmeal. This time around, I added an additional 3 cups of oatmeal to the recipe, and reduced the flour. The first few batches came out of the oven too thin for my liking so I added more flour (actual amount reflected in the above-listed recipe) and found a good middle ground — not too flat, not too chubby. And, again, I under-baked them just slightly. I much prefer a slightly undercooked cookie versus a dry, crumbly one!
- 2 sticks butter
- 2 sticks margarine
- 1 1/3 c. packed brown sugar
- 1 1/3 c. granulated sugar
- 4 eggs
- 3 tsp. vanilla extract
- 2 1/2 c. all purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 7 c. quick-cooking oats
- 1 bag cinnamon chips
- 1 bag butterscotch chips
- Heat oven to 350 degrees.
- Beat butter, margarine, and sugars until creamy. Add eggs and vanilla, beat well. Combine flour, salt, and baking soda; add to mixture. Stir in oats and chips.
- Drop by heaping tablespoons onto ungreased cookie sheet, then flatten. Bake approximately 10 minutes or until lightly browned. Cool one minute on cookie sheet, then transfer to wire rack to cool.
- Makes about 3-dozen large cookies.