My Little Women Cookies

Makes four dozen cookies

Ingredients:

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp kosher salt

• ¼ tsp freshly grated nutmeg

• 1 ½ cups granulated sugar

• Zest of one large orange

• 1 Tbsp chopped fresh rosemary leaves

• 8 ounces unsalted butter (2 sticks), room temperature

• 1 tsp vanilla paste

• 1 tsp orange flower water (or ½ tsp orange extract)

• 2 eggs

• 1 cup rolled oats, toasted and cooled

• 1 cup butterscotch morsels

1)     Toast the oats in a non-stick pan over medium heat until golden and aromatic. Set aside to cool.

2)     Sift together the flour, baking powder, baking soda, salt and nutmeg.

3)     In a standing mixer, combine the sugar, orange zest and chopped rosemary until fully combined.  Add the butter and cream together until light and fluffy.  Add the vanilla and orange flower water and then the eggs, one at a time.

4)     On low, add in the dry mix.  Keeping the mixer on low, fold in the cooled oats and butterscotch chips.  Set the dough aside for fifteen minutes to relax.

5)     Preheat your oven to 350 degrees and line four baking sheets with parchment paper.

6)     Use a rounded teaspoonful of the dough for each cookie, spacing twelve cookies per pan. Do not flatten the cookies – they will flatten themselves in the oven.

7)     Bake the cookies, two trays at a time for 13-14 minutes, reversing the pans once top to bottom and front to back during baking.

8)     Let the baked cookies firm up slightly on the pans before removing them to cool completely on wire racks.