Chocolate Chip/Butterscotch Oatmeal cookies

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This is a unique take on traditional chocolate chip cookies - while most cookie recipes call for packed brown sugar as half of the sugar content, I actually use raw sugar and a bit of molasses to make a very similar effect with a bit more richness. Rolled oats help offset the extra moisture from the molasses, as well as add some body to the cookie. As with most of my sweets, a combination of whole wheat pastry flour and oat flour adds body and makes these a bit (just a bit!) more healthy than the traditional cookie while still being awesome.

To make it: 

Ingredients:

  • 1 1/4 cup oat flour
  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp fresh ground nutmeg
  • 1/4 tsp cinnamon
  • 1 1/4 cups raw sugar
  • 1 tbsp molasses
  • 2 sticks butter
  • 1 tsp good vanilla
  • 2 large eggs
  • 1/2 cup rolled oats
  • 1 cup semisweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup chopped walnuts
  • 1/4 cup milled flax seeds (optional)

Preheat oven to 375°F. Sift dry ingredients (flours, baking soda, salt and nutmeg/cinnamon) together in a medium-size bowl and set aside. In a large bowl, cream together butter and sugar until fluffy. Add vanilla and eggs, beating in one egg in at a time, until well incorporated. Add dry ingredients slowly (about 1/2 cup at a time) and beat with electric mixer until well incorporated. Start adding the add-in ingredients, blending with a wooden spoon, until well incorporated (do the oats and flax seeds first, then the chips and the walnuts). Drop in teaspoon-fuls on a lightly greased cookie sheet and bake for 8-9 minutes until golden brown (I usually find that 8.5 minutes is the perfect time for these, so I time them for 8 minutes and then let them sit for half a minute in the oven before taking them out). Let sit for about 5 minutes, then transfer to a rack to finish cooling.