Butterscotch Oatmeal Cookies

Butterscotch Oatmeal Cookies (Adapted from Baking by Flavor)

1 cup all-purpose flour
1 cup white whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground allspice
16 tablespoons unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon hot water
2 1/2 teaspoons vanilla
1 1/2 cups rolled oats
1 1/2 cups butterscotch chips
1/2 cup chopped walnuts, toasted

In a medium bowl, whisk together flours, baking powder, salt, baking soda, nutmeg and allspice.
In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla.

Add flour mixture, in two batches, beating just until combined - be sure to scrape down the sides of the bowl. Add the oats and mix until blended. Using a wooden spoon, fold in butterscotch chips and walnuts. Cover and refrigerate for a couple hours.

Preheat oven to 375

Scoop out heaping tablespoons of the dough and place on a parchment lined baking sheet. Bake until the middle looks just set and the edges begin to turn a light golden - about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.

Makes about 48 cookies.

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