This recipe was given to me by my friend Corey. It is a family recipe on her husband’s side. It is really called, “Aunt Marion’s Good Cookie.” When a recipe has a name as interesting as that, I have to try it out. Corey and I made a few tweaks to the original recipe, she doesn’t like walnuts, so we added pecans. I don’t like raisins, so we added more chips. Add whatever you like, but I happen to think that this version is pretty much perfect. I have to be honest, I was a little skeptical. It has very little butter, a ton of brown sugar and it just didn’t seem like it was going to come together. Be patient, it does, and these are worth being patient for. I had to give them all away or I would have eaten the entire batch. These are like an Oatmeal Scotchie, but not quite, and the milk chocolate brings it to a very special place. These really are a good cookie.
1 stick butter, room temperature
2 cups brown sugar
2 teaspoons vanilla
2 cups sifted flour
2 cups oatmeal (not quick cooking)
1 teaspoon baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
Cream together the butter and brown sugar. It does not get light and fluffy because there is not enough butter in it, but don’t worry, it will all be okay.
Add the eggs one at a time until incorporated.
Add the vanilla.
Add the dry ingredients to the bowl. This is a very dry batter.
Add the chips and pecans. Mix until it all comes together.
Drop the cookie dough on a parchment lined cookie sheet and bake in a 350 degree oven for 8-10 minutes.
Be prepared to meet the best oatmeal cookie around.
Thanks Corey for sharing with me!