Sheet Pan
by: Nicholas Day
April27,2015
4.4
5 Ratings
- Makes 42
Author Notes
Very, very lightly adapted from Mindy Segal's wonderful "Cookie Love." Note that it makes 42 cookies. (But I've halved it successfully, fudging the half-egg and all. I've also used all kosher instead of the half sea salt flakes Segal recommends.) —Nicholas Day
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 cupplus 2 tablespoons old-fashioned oats
- 1 cup(8 ounces) unsalted butter, at room temperature
- 1/2 cupcane sugar
- 1/2 cuppacked dark brown sugar
- 1/2 cuppacked light brown sugar
- 1 extra-large egg, at room temperature
- 1 teaspoonvanilla extract
- 1/2 cupcake flour
- 1/2 cupall-purpose flour
- 1 1/2 teaspoonsbaking soda
- 1 teaspoonkosher salt
- 1 teaspoonsea salt flakes
- 1 cupbutterscotch chips
Directions
- Heat the oven to 350° F and line a couple of half sheet pans with parchment paper.
- On another sheet pan, spread the oats and toast lightly, for approximately 5 minutes. Once they've cooled, grind 2 tablespoons of the oats into a fine powder.
- In a stand mixer, use the paddle attachment to mix the butter very briefly, 5 to 10 seconds, on medium speed. Add the sugars and beat until the butter mixture is pale in color, about 4 minutes. Scrape the sides and bottom of the bowl.
- In a small bowl, crack the egg and add the vanilla. In a different and larger bowl, whisk together the powdered and whole oats, flours, baking soda, and salts. Add the butterscotch chips and stir lightly.
- On medium speed, add the egg and vanilla to the butter mixture and beat very briefly, about 5 seconds. Scrape the sides and bottom of the bowl. Mix again on medium speed for another 20 seconds, until well-combined. Then add the dry ingredients all at once and mix on low for approximately 30 seconds; the batter will come together in a shaggy sort of way. Do not over-mix. With a bowl scraper, mix the rest of the dough together by hand.
- Scoop out the dough with an ice cream scoop (technically, a 3/4-ounce or 1 and 1/2 tablespoon scoop) and place on the prepared cookie sheets, with a good amount of space between each. Each half-sheet pan should take no more than 8 cookies. (They'll spread.) Bake for 8 minutes. Then rotate the pan, and in the process, tap it against the counter or the oven to deflate the cookies. Bake for another 4 to 6 minutes, or until the edges are a deep golden color and the cookies are beginning to crisp and brown. Let the cookies cool on the pan. Repeat with the remaining dough. Store in an airtight container for up to 3 days.
Tags:
- Cookie
- American
- Oat
- Oatmeal
- Sheet Pan
- Dessert
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I'm the author of a book on the science and history of infancy, Baby Meets World. My website is nicholasday.net; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.
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7 Reviews
CHeeb November 4, 2018
I had the same experience,thinking they were very buttery upon taking them out of the oven. I stacked and stored them in layers with wax paper in a Tupperware box. Over the next few days,the greasiness dissipated. I looked to see if the wax paper was saturated and it was not. I don't know what happened but this cookie got better after sitting. I went to get one and my husband had eaten most of them! I will make these for my voting/poll worker friends and also make smaller balls of dough. I cheated a little,combining white chocolate with the butterscotch chips and they were fine. I'll bet bittersweet chips would be good with the already sweet dough!
Gabriela December 7, 2016
Delicious! Three things: I didn't use an extra bowl for the egg and vanilla - no problem; I would use a little less butter next time; and they really did spread a lot, so I made the second batch a little smaller.
RSVPPDQ36 September 29, 2015
These are really good. I forgot the butterscotch chips in the first pan so I sprinkled them in the hot cookies, and spread the melted butterscotch over the top. Then I drizzled chocolate on them and they looked great!
Jennifer P. August 22, 2015
These are excellent! I used half chocolate chips and half butterscotch. They are thin and crips and delicious!
Lesley June 1, 2015
These are pretty tasty, but a bit greasy. And I even cut the butter to 3/4 c. Still worth making though!
Sarah W. May 21, 2015
These were fantastic! Kids loved them, I loved them, husband loved them. The dough was a great snack while the rest of it was cooking!
KEN May 10, 2015
this recipe is great! when they are done they look just like the picture. will make them 1/2 size next time. Thank you for posting this....
