Oatmeal Butterscotch Crispies

You may think that we eat a lot of cookies around my house. Truthfully, even though we are trying to eat healthier, I crave sweets. So I make desserts, we eat a small portion, and I send the remainder to my husband's office. Win-win!

These cookies satisfy on many counts - buttery, vanilla flavor with just a hint of coconut from the coconut oil, almost nutty from the oats, and delicately chewy and crispy. I adapted the recipe considerably from one I found on the internet attributed to Cook's Illustrated, but I think my version has to be better.

Oatmeal Butterscotch Crispies

1 cup unbleached flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup salted butter, slightly softened
3/8 cup coconut oil (I used Trader Joe's)
1 cup sugar
1/4 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups old-fashioned rolled oats
1/4 cup chopped butterscotch chips

Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and table salt together; set aside.

Cream butter and sugars until light and fluffy. Add egg and vanilla and beat until incorporated. Add flour mixture gradually and mix just until incorporated and smooth. Gradually add oats and butterscotch chips; mix well.

Take a heaping tablespoon of dough and roll into a ball. Place on baking sheet and press lightly with fingers to about 3/4-inch thickness.

Bake about 13 to 16 minutes, rotating baking sheet halfway through, till cookies are very lightly browned. Place baking sheet on wire rack to cool.