Halfling Oatmeal Sweet Nibbles

Another delicious D&D cookbook recipe, these are best pulled from the oven a minute before they are done and allowed to finish cooking on the tray for a gooey center and crispy outside.

Ingredients

  • 1-1/2 cup flour
  • 2 cups rolled oats
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1-1/2 cups packed light brown sugar
  • 1 cup unsalted butter, at room temperature
  • 1 egg, beaten
  • 2 tsp pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips

Directions

  1. Preheat oven to 350°. Line two large rimmed baking sheets with parchment paper or nonstick liner.
  2. In a bowl, combine flour, oats, baking soda and salt.
  3. In another large bowl, beat together the brown sugar and butter until light and creamy. Mix in egg and vanilla. Add flour mixture and stir until well incorporated. Stir in chocolate and butterscotch chips.
  4. Scoop dough by rounded Tbsp and place about 2 inches apart on the prepared baking sheets. You will probably have enough dough for about 2 batches.
  5. Bake for 15 minutes, rotating positions of baking sheets halfway through, until cookies are golden brown and a little darker around the edges.
  6. Let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container at room temperature up to 3 day.