Halfling Oatmeal Sweet Nibbles

 

1 1/2 cups AP flour

2 cups rolled oats

1 teas. baking powder

1/2 teas. salt

1 1/2 cups light or dark brown sugar, packed

1 cup unsalted butter, room temperature

1 egg, beaten

2 teas. vanilla extract

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Preheat oven to 350 F or 180 C. Line 1 or 2 large rimmed baking sheets with parchment paper - this depends on if you want to bake all of them at once or would rather bake in batches.

In a bowl, stir together flour, oats, baking soda, and salt.

In a large bowl, beat together the brown sugar and butter until light and fluffy. Mix in the egg and vanilla. Add the flour mixture and stir until incorporated. Stir in the chocolate and butterscotch chips.

Scoop the dough by rounded table spoon fulls onto the parchment paper - about 2 inches apart on the baking sheets.

Bake for 15 minutes, rotating the baking sheet halfway though the cooking time. The cookies should be golden brown and a little darker on the edges. Let cool on the baking sheets before transferring them to a wire cooling rack to finish cooling. 

Store in an air tight container for up to 3 days at room temperature.

Source: D&D Heros' Feast