Oatmeal and Butterscotch Cookies

Oatmeal and Butterscotch Cookies

I must be honest, oatmeal cookies aren’t my favorites. I’ve tested several variations of my basic recipe and have finally found a cookie that’s chewy yet crispy and that I can incorporate one of my favorite flavors in – butterscotch.

Cookie Dough

Cookie Dough

Ingredients:

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ tsp. ground cinnamon
  • 3 cups quick cooking oats
  • ½ cup butterscotch chips
Baked Cookies

Baked Cookies

Directions:

  1. In the bowl of an electric mixer, cream the butter, sugar and brown sugar. Add the eggs, one at a time, and the vanilla.
  2. In a separate bowl, combine the flour, baking soda, salt and cinnamon.
  3. Add the seasoned flour to the creamed mixture – don’t over-mix.
  4. Using a rubber spatula, add the oats and the butterscotch chips to the cookie dough. When just incorporated, cover and chill the dough for an hour.
  5. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  6. Using teaspoon-size portions, roll dough into balls. Place the rolled cookie dough 2 inches apart on the cookie sheets.
  7. Bake for 8 – 10 minutes. Cool the cookies on the baking sheets for 5 minutes then transfer to a cookie rack to cool completely.

Makes 2 dozen cookies.

Boiled Cookies by Chris

Boiled Cookies by Chris

Photo By Chris Absheer

This simple yet delicious cookie recipe is the brainchild of St Louis Food & Wine Chickie friend Chris Absheer (here with adorable grandson Mikey).  What could be better than cookies you can enjoy WITHOUT baking!?

Ingredients:

  • 2 cups granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup butter
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup creamy peanut butter
  • 2 cups old-fashioned oats
  • 1 teaspoon pure vanilla extract

Directions:

  1. Put sugar, milk, butter and cocoa powder in a heavy saucepan and bring to a boil over medium-high heat.  Boil for one minute.
  2. Remove from heat and quickly add peanut butter, oats and vanilla.  Stir well to combine the ingredients.
  3. Drop the cookie batter by teaspoonfuls onto wax paper.  Let stand 30 minutes before serving.

Yields 3 dozen cookies.