A favorite oatmeal cookie recipe is made new again with cocoa powder and butterscotch.
AuthorLemons & Anchovies
1/4pound1 stick unsalted butter, room temperature
1/2cupbrown sugarlightly packed
1/2teaspoonbaking powderheaping, don't level
2 1/4tablespoonsunsweetened cocoa powder
1 1/2cupsold-fashioned oatmeal
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment (I've used a hand mixer successfully, too), beat the butter, brown sugar and granulated sugar together on medium-high speed until the mixture is light and fluffy. Turn the mixer down to low and add the vanilla and eggs (one at a time).
In another bowl, sift together the flour, baking powder, cocoa powder, cinnamon and salt. Again, with the mixer on low, slowly add the dry ingredients to the butter mixture. Stir in the oats and butterscotch chips just until combined.
Use a small ice-cream scoop to drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Cool on a wire rack before enjoying