Butterscotch Oatmeal Cookie

3/4 cup brown sugar
2-1/2 cups rolled oats (large flake)
1/3 cup granulated sugar
1-1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 cup unsalted butter, at room temperature
2 tbsp. light corn syrup
1 large egg
1 tbsp. vanilla extract
1 cup butterscotch chips
1 cup toffee bits
1/4 cup ground praline (optional)

Preheat the oven to 375 degrees F. and line two baking sheets with parchment paper.

In a food processor, process the brown sugar, 1/2 a cup of the oatmeal and the granulated sugar until it’s very fine; set aside.

In another bowl, sift together the flour, the salt and the baking soda. Add in the remaining oats and set aside.

In the bowl of an electric mixer, combine the butter and the corn syrup. Mix with the paddle attachment until light and fluffy (about 3 minutes).

With the mixture on low speed, add the processed oatmeal mixture and mix until combined.

Add the egg and vanilla extract and mix until just combined.

With the mixture on low speed, add the remaining dry ingredients and mix until just combined (don’t overmix).

With a wooden spoon, mix in the chips, toffee bits and praline (if you’re using it).

Spoon dollops of the cookie dough onto the cookie sheets, leaving about 2 inches between cookies. You can make these as large or small as you like.

Bake the cookies for 10 minutes (keeping an eye on them so they don’t burn if you’ve made small cookies). When they’re done they should be slightly golden around the edges.

Remove the cookie sheets from the oven and let rest on a rack for 10 minutes before transferring the cookies to a wire rack to cool completely. Let your cookie sheets cool and then repeat with the remaining batter