1 cup unsalted butter, room temp.
1 cup sugar
1 cup brown sugar, firmly packed
2 teaspoons vanilla extract
1 tablespoon water
2 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups reg or quick cooking oatmeal
2 cups butterscotch morsels
2 cups cornflakes
1 cup walnuts, chopped
Preheat oven to 350 degrees. Butter one or two cookie sheets or coat with nonstick cooking spray. In large bowl, beat the butter, granulated and brown sugars until mixed. Beat in eggs, one at a time. Then beat in the vanilla, and water. In a medium bowl, toss together flour, baking soda, baking powder, salt. Add the dry ingredients to the butter mixture. Beat until combined. Add the oatmeal, butterscotch morsels, cornflakes and walnuts. Mix well. Place heaping teaspoonfuls of batter, about 2" apart onto baking sheet. With moisened fingertips, gently press each cookie to flatten slightly. Bake: 12 minutes until lightly brown. Transfer to wire rack to cool completely.
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.