Big Batch Butterscotch Cookies (V • GF)
Makes 6 dozen large cookies
3 c brown sugar (not packed)
6 eggs (Lark Loves flax egg alternative)
1 T molasses
3 c oil
1 T vanilla
6 t baking powder
2 t baking soda
4 c gluten free flour (Lark Loves Bob’s Red Mill 1 to 1)
1 t salt
4 c quick oats
2 c rolled oats
2 c butterscotch chips
Preheat the oven to 375 F. In stand mixer or Kitchenaid: Mix eggs, sugar, molasses, oil, and vanilla until creamy but not fluffed. Add the dry ingredients in the order listed above and then mix again until just combined. Chill the dough in the refrigerator for at least 2 hours (if you skip this step they will be like flat pancakes!) Remove the dough from the refrigerator and use a large ice cream scoop to place the dough on a cookie sheet (covered with Silpat baking mat or parchment). Bake for 10 minutes, chilling dough between batches. This recipe makes about 6 dozen amazing cookies to eat, share, or freeze!
