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.
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
Directions:
- In the bowl of an electric mixer, cream the butter, sugar and brown sugar. Add the eggs, one at a time, and the vanilla.
- In a separate bowl, combine the flour, baking soda, salt and cinnamon.
- Add the seasoned flour to the creamed mixture – don’t over-mix.
- 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.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Using teaspoon-size portions, roll dough into balls. Place the rolled cookie dough 2 inches apart on the cookie sheets.
- 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.
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