My first try for this cookie was to take my favourite chocolate chip recipe and swap the chocolate chips for Skor bits. The cookie tasted amazing but was very thin and too delicate to eat without breaking. I think the butter and extra sugar in the Skor bits created a cookie that melted and spread more easily in the oven. So for round two, I’m increasing the flour slightly.

INGREDIENTS:

• 160 grams unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup salted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups large flake oatmeal
• 1/2 cup Skor bits (measure lightly, more is not better)

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In medium bowl, mix together flour, baking soda, baking powder and salt. In separate bowl, measure out oatmeal.
3. Cream butter in mixer for 1 minute.
4. Add sugars and cream for another minute or two.
5. Add egg and vanilla. Beat on medium-high for 1 minute
6. Add dry ingredients and beat on medium until combined
7. Add oatmeal, then Skor bits and beat on low until mixed (don’t over-mix. I finish combining with a wooden spoon).
8. Drop onto cookie sheet with cookie scoop. Allow room to spread.
9. Bake 11-13 minutes until edges are lightly browned.
10. Let cookies cool for a couple minutes and transfer to wire rack.