100gcrunchy granolachop into smaller pieces if large chunks, divided
Instructions
Prepare the dough:
Line two baking sheets with parchment paper and set aside
Combine all the dry ingredients and set aside
Beat the butter and sugar with a whisk or sturdy spatula until creamy. You can use a handmixer too, but you don't need one. Then add vanilla and egg and beat again until creamy
Add the dry ingredients and combine into a soft dough. Reserve about a quarter of the butterscotch and a quarter of the granola pieces to press on top of cookies later. Fold in the rest of butterscotch chips and granola. Wrap in a cling wrap and pat into a disc and chill in the fridge for 1 hour or in the freezer for 30 minutes
Divide the dough:
Portion the cookie dough into 22 pieces, which is about 35 grams each (about 1 1/2 Tbsp). Roll into a round dough ball. Place them on a prepared baking sheet, about 2 inches apart.
If you plan to make the dough ahead and bake later:
After shaping, place them back on the baking sheet and flash freeze for about 30 minutes and then transfer them to a freezer bag and they won't stick to each other anymore, push all the air out and seal the bag. The cookie dough can be kept frozen for up to 2 months and bake from frozen whenever you want. Simply add a minute or two to the baking time
To bake on the same day:
10 minutes before you plan to bake, preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. I recommend baking one tray at a time. Position the oven rack in the middle
Place the baking sheet in the oven and bake for 10-11 minutes. Do not overbake these cookies. They appear very soft when they just come out from the oven. Immediately press on about 3 butterscotch chips and some granola bits on top of the cookies and let them cool down completely on the pan
Storage:
Once they have cool down completely, transfer to a cookie jar with a tight-fitting lid or container. They can be kept at room temperature for about 4 days or so
The baked cookies can also be kept frozen for up to one month. Transfer them into a freezer-friendly bag, push out all the air and seal the bag. Simply thaw at room temperature before serving. You can also warm it up in the microwave for a few seconds if you like warm cookies (to serve with ice cream, yes, like it's not enough of a treat already! lol)