I have to say I have never been a big butterscotch fan. When I was younger and I would go 'trick or treating' it was one of the last things in the candy bowl, that and candy corns. Not a big fan of those either. Go figure! Well, right after I had Em my friend Mary brought over these cookies. I wasn't interested in the slightest, but by the end of the night the stress of the new baby got me and I ended up just grabbing one. Well, one led to two and two led to three (you get the picture). They really are delicious!! Soft and chewy, sweet and comforting. Really surprising being I don't really like butterscotch.
I had actually forgotten about the cookies (baby brain has carried over a bit, I now call it Mommy brain) until recently when I bought a bunch of oatmeal for Em. I starting thinking that I could make granola and cookies, then I remembered that I once had the most amazing oatmeal cookies with butterscotch chips, but couldn't remember where. So I mentioned this to Mary and she laughed out loud, she thought I was kidding. No, sorry. My memory is really that bad some days!
Anyway, I ventured out yet again to make another one of Mary's fantastic recipes. I like my cookies flatter and crispier usually, so I cooked them until they were a little golden brown, and used AP flour instead of wheat. Otherwise I wouldn't change a thing. The cookies are amazing and Mr W and Em are sharing one right now.
Recipe from Barefeet in The Kitchen
Soft and Chewy Butterscotch Oatmeal Cookies
3/4 cup butter, room temperature
1/2 cup sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups old-fashioned rolled oats
11 ounces butterscotch chips
Preheat oven to 350 degrees.
In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined.
Add the butterscotch chips and stir well.
Using a 2 tablespoon scooper drop the dough onto a baking sheet, flatten cookie dough with palm of your hand.
Bake for 10-11 minutes. Remove from the oven when cookies start to brown around the edges. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. Serve warm or cooled. Cookies freeze well, as does the dough.
Click here for a printable version of this recipe - The Slow Roasted Italian.com