Cornmeal Butterscotch Cowboys
1 cup butter, softened
1 cup loosely packed brown sugar
1 cup granulated sugar
2 tsp vanilla
1 1/2 cups unbleached flour
1/2 cup finely ground cornmeal
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups rolled oats (not quick cooking)
2 cups butterscotch chips
Preheat oven to 375˚. Cream butter and sugars. Add eggs and beat until light and fluffy, 3-5 minutes. Sift together flour, soda, powder, and salt. Add to butter mixture, and mix to combine. Add oats and butterscotch chips and mix until combined. Drop by rounded tablespoon onto a parchment-lined baking sheet and bake on the middle rack until brown and golden around the edges, 12-15 minutes. Carefully remove to cooling rack and cool completely.
- The middle rack was important because otherwise the bottom didn't cook well enough—one batch ended up beautiful on top and hollow and gooey on the bottom. weird.
- If you're afraid of the cornmeal, which you shouldn't be, you could use whole wheat flour or plain old boring AP flour instead, but you'll never know that wholesome cornmeal flavour and your life will be duller for it.
- Yearning for the original Cowboy? Make the following changes: use shortening instead of butter, 1 tsp of the vanilla becomes 1 tsp maple extract, flour instead of cornmeal, and use chocolate chips. Yeah, I know, it's a completely different cookie, but I thought it was worth acknowledging my inspiration.