Unfortunately for my waistline, our farmers market has a stand that sells all kinds of delicious cookies. My personal favorite is the oatmeal butterscotch cookies. The uber-sweet butterscotch chips paired with crunchy oatmeal is an unbeatable combination. When I started searching for a recipe, I was pleasantly surprised to find that every recipe I cam across was identical. I knew this was a good sign the recipe would be a winner, and trust me, it is. If you like butterscotch chips (John doesn't, sigh), then you will love these amazing and addictive cookies. I brought these cookies to a party and they went almost as quickly as the wine.
The one ingredient that surprised me was that you need 3 CUPS of oats. What?? But like I said, the cookies are amazing, so I won't question it. You need 3/4 cup (1 1/2 sticks) butter, 3/4 cup sugar, 3/4 cup packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 3 cups quick-cooking oats, and one package (11 oz) butterscotch chips.
Okay, I admit it. By the time these cookies were made, slightly less than a package of butterscotch chips went into the recipe because I couldn't resist a nibble. Or two. Or ten.
In your electric mixer, cream your 1 1/2 sticks of softened butter with 3/4 cup brown sugar and 3/4 cup sugar.
Check out this heavenly mixture. Nothing like butter and sugar, folks. Nothing!
Next you need to add 2 eggs and 1 teaspoon vanilla. When using the electric mixer, I like to crack the eggs in a separate bowl to avoid any shell escaping into the batter. Since I was adding the vanilla at the same time, this went into the bowl too.
So add your eggs and vanilla and mix thoroughly in your mixer. This takes awhile and you want to wait it out until fully combined.
In a small bowl combine 1 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon cinnamon.
Mix all these dry ingredients together with a fork until fully combined.
Slowly add in your flour mixture, mixing with paddle attachment in between each flour addition. Be sure to wipe down the sides of the bowl with a spatula in between each batch.
The batter tastes great at this point, and I recommend trying some now before you add raw oatmeal. Trust me on this one.
Now add your 3 cups of quick-cooking oatmeal and 1 package of butterscotch chips. Don't make the mistake of thinking your stand mixer will do this job for you - the chips get in the way and it isn't pretty. Do this work with your spatula.
The butterscotch chips look hidden in this camouflage dough, but when the cookies are baked you can see them front and center.
Scoop onto a cookie sheet lined with parchment paper and bake at 375 degrees for 8-10 minutes.
These cookies were so good that I was bitter I had to share them with everyone at the party, but at the same time I was glad I didn't have dozens sitting around taunting me all day at home.
Oatmeal Butterscotch Cookies
By way of Hershey's, et al.
Makes 4 dozen delicious cookies
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats, uncooked
1 3/4 cups (11 oz.) butterscotch chips
Preheat oven to 375°F. Cream softened butter, 3/4 cup sugar, and 3/4 cup brown sugar in electric mixer fitted with paddle attachment. Add 2 eggs and 1 teaspoon vanilla and mix thoroughly. In a small bowl, combine 1 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon and 1/2 teaspoon salt. Slowly add flour mixture to butter mixture, beating well between each addition. Stir in oats and butterscotch chips by hand until fully combined. Scoop dough onto cookie sheet lined with parchment paper. Bake at 375°F for 8-10 minutes, until golden brown.
Why doesn't John love butterscotch? It's the best! Those cookies look SO GOOD. Must make some immediately.
ReplyDeletewww.kidsgetasay.weebly.com
ReplyDelete