Clean Out The Freezer Oatmeal Cookies

​I have lost count on what week we are in for sheltering in place...  all I know is I needed a cookie!  Did a deep dive into the freezer and found butterscotch chips and semi-sweet chocolate chips next to a stock pile of walnuts.  Score!!!  Feel free to substitute whatever chips and nuts you have.  Enjoy and Be Well! 

 1/2 c Unsalted Butter - Softened
1/2 c Sugar
1/2 c Brown Sugar
1/2 tsp Vanilla
1 Egg
3/4 c Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 1/2 c Quick Cooking Oats
1/2 c Chopped Walnuts
1/2 c Butterscotch Chips
1/2 c Semi-Sweet Chocolate Chips

Pre-heat oven to 350 degrees. Line cookie sheets with parchment paper.

Using your stand mixer cream together butter and both the sugars. Beat until smooth, about 3 - 5 minutes. Add the vanilla and egg and beat another 3 minutes. 

In a medium large bowl combine the flour, baking soda, salt, cinnamon, nutmeg and oats. Add about a third of the flour mixture to the wet ingredients. Beat on medium-low until just combined. Scrap down the bowl and add another third of the flour mixture. Beat until it is combined again and scrap down the bowl and add the rest of the mixture. Once the last of the flour is combined add the chopped walnuts, butterscotch chips and semi-sweet chocolate chips and beat on low until they are just mixed in.

Drop the cookie dough onto the cookie sheets by rounded teaspoons. Bake for 8 - 10 minutes or until the cookies are lightly golden brown. Transfer to a cooling rack to cool. Store in an air tight container.

Makes about 3 dozen cookies.

For this recipe I use quick cooking steel cut oats, but regular quick cooking oats will work just as well.  Use what you have, or can find.