The first cookies of the season!

I have a beautiful cookie jar, but I don’t usually keep anything in it until Christmas comes along. Actually, I have a different cookie jar for Christmas cookies so… I guess I don’t use it. But then, I don’t often make cookies these days. They’re too easy to eat mindlessly.  At least if I bake a cake I have to put forth effort to go get a plate and a fork and hide while I eat it. Yes. I have to hide while I eat cake.  If I don’t, I won’t get any of the cake due to my children’s sudden and intense interest in anything sweet I eat. Occupational hazard, I suppose.

All that said, I may just have to keep this cookie on hand. I never tried butterscotch chips before and they were on sale one day while I was wandering the bulk food store so I bought a bag. Why not, right?  I love how filling this cookie is and the kids gobble them right down, so at least they get plenty of fiber from it too. You can always swap the wheat germ for flour if you don’t have it: the texture and taste of the cookie isn’t impacted at all. I leave it in because in the event that this cookie is a hasty breakfast, I have much less regret.

Oatmeal Butterscotch cookies

  • 1/2 cup flour
  • 1/4 cup wheat germ
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. sea salt
  • 1 stick butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 1/2 cup old fashioned oats
  • 1/2 cup. butterscotch chips
Beat together the butter, egg and sugars. Stir in the rest of the ingredients by hand, adding the chips last. Preheat your oven to 350 degrees while you to line/butter your baking sheets. Scoop the dough onto the sheets, I use the medium Pampered Chef scoop, but if you don’t have one you want to use a scoop about equal to 2 Tablespoons. My baking sheets are standard size, so they hold a full dozen cookies. Bake for 12-15 minutes and cool for a few minutes on the baking sheet before removing. Finish cooling on a wire rack.
Cookies will store in an airtight container for 2 weeks or you could freeze them for up to 3 months. They do freeze wonderfully, by the way!

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