My mom used to make me oatmeal cookies with butterscotch chips from the recipe on the back of the Nestle Tollhouse Butterscotch chips bag. Of course, she’d throw in everything from the kitchen pantry, from raisins to chopped walnuts and peanuts. This no doubt, wasn’t quite so appealing to a younger, not so health conscious, sugar-loving me, who’d pick out all the raisins and whatnot and only eat the sweet chips and cookie scraps.
In keeping with tradition, my recipe is based off the Nestle recipe as well. I love thinner cookies, with crisp edges and a chewy center, so to the batter, I added 2 Tablespoons of light corn syrup and 2 Tablespoons of milk, and a small handful of toasted almonds for crunch. Additionally, I only added about 2 cups of oats, instead of the called for 3 cups. The result is a light, thin cookie, that very much resembles a lace cookie. Still chewy and savory full of oats, this cookie begs for a tall glass of milk.