Sea Salt Butterscotch Oatmeal Cookies.

Happy December! Where the hell has this year gone?! Yesterday, I got the baking urge and whipped up these delicious cookies. For reals, you have to make them now. They are amazing. It doesn't hurt that I've been craving them for about 2 months now, ha. 

Anyway, this holiday season, I encourage you to spend a little time in the kitchen and bake the world a better place.

Sea Salt Butterscotch Oatmeal Cookies

inspired by Quaker's Vanishing Oatmeal Raisin Cookies 

1 stick plus 6 tablespoons butter, melted

3/4 Cups firmly packed brown sugar

1/2 Cup granulated sugar

2 Eggs

1 Teaspoon vanilla

1-1/2 Cups Gluten Free All-Purpose Flour

1 Teaspoon Baking Soda

1 1/2 Teaspoon ground cinnamon

1/2 Teaspoon salt 

3 Cups GF Oats (quick or old fashioned, uncooked)

1 Bag of GF Butterscotch Chips

Sea Salt Flakes

Preheat oven to 350°F. In large bowl, beat butter and sugars together. Add eggs and vanilla; mix well. Add combined flour, baking soda, cinnamon and salt; mix together. Mix in GF oats. Add bag of butterscotch chips. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. [I like mine a little crispy on the edges and soft in the middle so it ended up being about 11 minute with my oven.] As soon as you take the cookies out of the oven, sprinkle the sea salt flakes over each cookie. [This helps to cut the sweetness a bit, and well, let's all just admit that sea salt makes everything better.] Cool a bit on the cookie sheets and then transfer to cooling rack. [Try not to stuff your face.] Cool completely. Share with the mailman or whoever is stopping by.

Seriously though, these came out of the oven as our mail was getting delivered and I offered a few to the mailman and he said yes so fast I almost burst out laughing. I think I made his day to have fresh cookies on a cold Saturday delivery. And then I made my day by eating a couple too.

xoxo,

Alex