The Martin Cooking

Butterscotch Blondie Oatmeal Cookies

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup dark brown sugar, lightly packed
• 1 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned oatmeal
• 2 cups butterscotch chips (11 ounces)
• 1 cup walnuts, rough chopped

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment beat the butter with both sugars together on medium-high speed until light and fluffy 3-4 minutes. Turn mixer to low and beat in eggs one at a time, beat in vanilla.
3. In a medium mixing bowl sift together the flour, baking powder, cinnamon, and salt. With mixer on low, slowly beat in the flour mixture.Turn off mixer and add the oats, butterscotch chips, and walnuts all at once. Beat on slow until just combined.
4. Line 2 baking sheets with parchment paper. For small cookies drop by rounded teaspoonful: for a larger cookie use a small ice-cream scoop or a tablespoon to drop 2-inch mounds of dough: flatten slightly with a damp hand. Bake for 10 to 15 minutes, depending on size until lightly browned just around the edges.
5. Let the cookies cool 5 minutes on the sheets then transfer to wire racks to cool completely. Store in air-tight containers in a cool place up to 5 days.