Author: Marissa Recker
This recipe was graciously given to me by my college anatomy professor and mentor Dr. Dana. The batches are big (3-4 dozen), so please be generous and hand them out to as many friends, neighbors, and classmates as you can.
These cookies are best enjoyed frozen. Stash whatever you don't give away in a bag in the back of your freezer.
- butter, unsalted (3 sticks)
- brown sugar, dark (2.25 cups)
- white sugar (1 cup)
- eggs (2)
- vanilla extract (2 tsp)
- water (2 tsp)
- flour, all purpose (2 cups)
- table salt (2 tsp)
- baking soda (1 tsp)
- oatmeal, raw (16 oz or 5.5 cups)
- dark chocolate chips (1 bag or 10 oz)
- butterscotch chips (1 bag or 11 oz)
Pre-heat the oven to 350F.
Fully melt the butter into a liquid. Combine the melted butter, brown sugar, white sugar, and cream together in a mixer until fluffy.
While mixing, slowly add the eggs one at a time. Add vanilla extract and water. Continue mixing until the ingredients form an even paste.
In a separate, large mixing bowl, combine flour, salt, and baking soda. Whisk ingredients together. Now add the wet paste from the mixer. Gently stir with a rubber spatula, but do not completely mix.1
Add all the oatmeal, dark chocolate chips, and butterscotch. Set the spatula aside and finish mixing with hands.
Lightly grease a large sheet pan. Using an ice-cream scooper, scoop portions of the batter onto the pan about 1.5 inches apart.
Bake2 the cookies on the middle rack for 8-10 minutes or until golden brown. Take them out of the oven and allow them to finish baking on the hot pan for another 10 minutes or until they harden.
Use a spatula to gently remove them from the pan. Cookies will be gooey until they are cooled.