A toothsome, hearty cookie. So good!
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg
1 cup rolled or quick oats (NOT instant!)
2 cups steel cut oats
1 package (11 oz) butterscotch chips
1 cup toasted pecans, chopped coarsely (toast halves in 350 oven for about 10 minutes)
In bowl of electric mixer, beat butter until creamy. Add sugars; beat until fluffy. Beat in eggs one at a time, and add vanilla; beat until well combined.
Stop mixer. Add flour, baking soda, salt and spices, fluff together with fingers. Mix until just combined. Mix in oats, butterscotch chips and nuts.
Let sit for a few hours, or overnight in the fridge (this makes the butter and flour do wonderful things together).
Preheat oven to 375, set racks at mid-lower and mid-high levels. Drop the dough by heaped tablespoons onto parchment-lined baking sheets. Place one baking sheet on lower rack for 4 minutes. Move this sheet to top rack and put second sheet on bottom for 4 minutes. Load a third sheet and continue this cycle until all the dough is baked. Cookies should be just beginning to brown at the edges. Let rest on sheet for a minute or two before transferring to cooling rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.