This cookie is chewy in the mddile and slight cripiness at the edges and the best part of it is that you can make the dough, use what you need and keep the rest in the freezer for up to a month! Simply leave it to room temperature and bake!
Try not to skip or replace the shortening part as it is the key to achieve the lightness and slight crispiness of these cookies
Ingredients
140g Plain Flour
1/2 tsp Salt
1 tsp Baking Soda
3/4 tsp Ground Cinnamon
200g Unsalted Butter,at room temperature
1 tbsp Vegetable Shortening, at room temperature
150g Brown Sugar
125g Caster Sugar
2 Eggs
1 tsp Vanilla Extract
3 cups Quick Cooking or Old Fashioned Oats
1 cup Butterscotch chips
1 cup Semi-sweet Chocolate Chips
Method
1. Preheat your oven to 190°C.
2. In a small bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.
3. In a large bowl, cream together the butter, shortening, brown sugar and regular sugar.
4. Add the eggs and vanilla and mix for just a few seconds.
5. Add the dry ingredients and mix together to combine but do not over mix.
6. Add the oats and divide the dough into 2 portions.
7. Add butterscotch chips to one of the portion and Chocolate Chips to the other portion.
use a spatula and mix everything together.
8. Using a small ice cream scoop or 1/2 Tablespoon, drop the dough on to a non-stick baking sheet, a couple inches apart. The cookie will spread.
9. Bake for approximately 9 – 11 mins or until lightly golden.
10. Let it cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
11. Store baked cookies in airtight containers.
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