The title is a mouthful, but that's what they are called. As the story goes, there was a sweet and delicate elderly woman at my church when I was a child. She made these cookies for every event: potlucks, showers, holidays, and funerals. And people would fight over them--both adults and kids alike, including me. The cookies are large, flat, and chewy, and loaded with chocolate and butterscotch chips--quite rich. If you don't like a sweet cookie, this one isn't for you. (Though, I surmise that once you try them, you'll be hooked like the rest of us.)
This is recipe is as close as I can get to the unforgettable cookie, plus the liberty of a smattering of sea salt to counterbalance the richness. Cold milk of choice essential when eating!
Notes: butter is unsalted.
CHURCHLADY OATMEAL CHOCOLATE + BUTTERSCOTCH CHIP COOKIES
Ingredients: 1/2 cup softened butter, scant 1/2 cup packed brown sugar, scant 1/2 cup granulated sugar, 1 egg at room temperature, 1 tsp. vanilla extract, 3/4 tsp. salt, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1 cup all-purpose flour, 2/3 cup rolled oats, 4 oz. semi-sweet or dark chocolate chips, 4 oz. butterscotch baking chips.
Makes about 16 large cookies.
1. Preheat & prep: oven to 365* and line two to three baking sheets with parchment paper.
2. Make dough: In one large bowl, cream butter and sugars together until fluffy. Add egg and vanilla and continue mixing until creamy. Mix in the salt, baking powder, and baking soda. Add flour and oats and mix until almost mixed through. Fold in chocolate and butterscotch chips.
3. Chill the dough: Chill the dough in the refrigerator for 20 minutes. You can also cover and leave for another day (just remember to let the dough warm so you can scoop it, about 30 minutes at room temperature or so).
4. Scoop and bake: Using 2-inch scoop, drop dough onto baking sheets, 6-8 scoops on each sheet, max. Bake for 13 minutes. Remove cookie sheet and give it a hard whap on the counter to deflate cookies. Allow the cookies to rest on the sheets until set, they will continue cooking in the residual heat. Store covered.
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Made these and I LOVE them! Used a gluten free flour. Yup, I'm addicted!
Is that “ hard whop” really necessary? Won’t they deflate on their own?