Oatmeal Butterscotch Cookies

I wanted to try incorporating Arrowroot flour into my oatmeal cookies. Arrowroot give an additional crunch, and hardness to cookies, which I though would compliment the Durum flour that also adds those characteristics. The result is outstanding, and the additional salt that I used gave the cookies a salted caramel flavor.

1/3 cup butter

1/4 cup shortening

1/4 cup of any Nut Butter, depending on your preference e.g. Almond, Peanut, Cashew etc

1/4 cup brown sugar

1/2 cup white sugar

1 egg

2 tablespoons 100% Maple Syrup

1 teaspoon vinegar

½ cup Durum Atta flour

½ cup arrowroot flour

1 1/2 teaspoon salt

1 teaspoon cinnamon

½ teaspoon baking soda

1 cup chopped pecans

1 1/2 cup oats

1/2 cup oat bran

½ cup flax meal

½ cup puffed Millet

1/2 cup toffee or butterscotch chips

Directions

1.      If desired, lightly toast chopped pecans in a large wok until the nuts take on a light brown color and smell fragrant. Watch carefully as the nuts can burn very easily!

2.      Mix all the dry ingredients in a large bowl, along with the spices, nuts , and butterscotch chips

3.      Cream the butters and sugars until fluffy. Add the egg and beat until combined.  Add maple syrup and vinegar.

4.      Add the dry ingredients in 2-3 batches, mixing at low speed to form a dough.

5.      Pack the dough into a ¼ cup size measuring cup that has been coated with a little vegetable oil. Invert these on to a parchment lined cookie sheet. Drop dough by rounded tablespoons on to a cookie sheet lined with parchment paper. Using the bottom of a glass that has been coated with vegetable oil, flatten the dough to form a biscuit, about 3 ½-4 inches in diameter. Bake at 350 degrees Fahrenheit for 15 minutes,. Remove, allow to cool for 10 minutes, and then put back in oven at 275 degrees Fahrenheit for another hour if you want crisp edges with a slightly chewy center, bake for one hour and twenty minutes if you want a completely crisp cookie.  Cool and store in an airtight container.