Chewy Butterscotch Oatmeal Cookies

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 3 Egg yolks, large

• Condiments

  • 2 tbsp Molasses

• Pasta & Grains

  • 1/2 cup Oats, quick-cooking

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed light
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/2 tsp Cornstarch
  • 2 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 2 cup butter (4 ounces

• Desserts

  • 1 cup Butterscotch chips

Found on bakerbynature.com

Ingredients

• 1 1/4 cups all-purpose flour (measured properly/not packed)
• 1/2 cup *quick cooking oats (not instant)
• 1/2 teaspoon cornstarch
• 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup butter (4 ounces), at room temperature
• 3/4 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons molasses (not blackstrap)
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips

Directions

• In a large mixing bowl whisk together flour, oats, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and cloves; set aside.
• In the bowl of an electric stand mixer fit with the paddle attachment, whip the butter, sugars, and molasses on medium-high speed until light and fluffy; about 2 minutes.
• Add in egg yolks, one at a time, beating well after each addition.
• Mix in vanilla.
• Slowly add the dry ingredients into the wet mixture, beat on low until just combined; about 25 seconds. Fold in butterscotch chips.
• Cover dough with saran wrap and place bowl in the refrigerator to chill for at least one hour - up to 4 hours.
• When ready to bake, preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper or silicon baking mats.
• Scoop 3 tablespoon sized balls of dough out, roll them into balls, and place on prepared baking sheet. Repeat with all dough, leaving 2 1/2 inches in between cookies (they spread a lot!). Bake in preheated oven for 9 minutes, or until set at the edges but still slightly jiggly in the center.
• Allow cookies to cool 5 minutes on the baking sheet before transferring to wire rack to cool completely.