Oatmeal Butterscotch Pecan Cookies


I added less sugar than usual as both the butterscotch and milk chocolate chips are pretty sweet. I use a 1/2 cup cookie scoop and then pressed down slightly on the mound. 

I have added a 3/4 cup of peanut butter in place of 3/4 cup of butter. 

I added 1/2 cup of brown sugar only. 

1 cup of Lean Protein powder instead of  1 cup of flour. 

 Ingredients

1 1/4 sticks butter soften

1/4 cup brown sugar 

1/4-1/2 cup granulated sugar

1cup peanut butter 

1egg

1tsp vanilla 

1 cup Lean Protein powder ( ask me)

3 cup quick oats

1tsp baking soda

1/2 tsp fresh nutmeg 

1tsp Vienna cinnamon 

Butterscotch chips

Dark or Milk chocolate chips

1/2-3/4 cup chopped pecans


Heat oven to 375°

Mix the first five ingredients together when all Incorporated start adding the dry ingredients mix that together. Make sure you’re scraping down the sides of your mixer then add the chips and the pecans you can do this together.

Scoop cookie batter in scoop. Place only 2 per row. Making sure to pat down mound slightly with palm of hand. 



Bake 8 large cookies for 15 minutes. Make sure cookies are crispy on edges. Remove and let cool. Enjoy

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