I have a beautiful cookie jar, but I don’t usually keep anything in it until Christmas comes along. Actually, I have a different cookie jar for Christmas cookies so… I guess I don’t use it. But then, I don’t often make cookies these days. They’re too easy to eat mindlessly.  At least if I bake a cake I have to put forth effort to go get a plate and a fork and hide while I eat it. Yes. I have to hide while I eat cake.  If I don’t, I won’t get any of the cake due to my children’s sudden and intense interest in anything sweet I eat. Occupational hazard, I suppose.

All that said, I may just have to keep this cookie on hand. I never tried butterscotch chips before and they were on sale one day while I was wandering the bulk food store so I bought a bag. Why not, right?  I love how filling this cookie is and the kids gobble them right down, so at least they get plenty of fiber from it too. You can always swap the wheat germ for flour if you don’t have it: the texture and taste of the cookie isn’t impacted at all. I leave it in because in the event that this cookie is a hasty breakfast, I have much less regret.

Oatmeal Butterscotch cookies

• 1/2 cup flour
• 1/4 cup wheat germ
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. sea salt
• 1 stick butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 tsp. vanilla
• 1 1/2 cup old fashioned oats
• 1/2 cup. butterscotch chips