Skip to main content

Oatmeal Butterscotch Cookies



Am I still American if I confess that Chocolate Chip Cookies are not my favorite cookie? (And for full disclosure, apple is not my favorite pie. Quelle horreur!) I vastly prefer these chewy and oh-so-buttery butterscotch cookies. Even if you think nothing can top a warm chocolate chip cookies, I urge you to try these cookies out for yourself. You might be surprised.

These are the cookies I make when I need instant comfort. It reminds me of baking with my mother and sister growing up, licking the paddle of the mixer, and watching the oven like a hawk until I could take the cookies out and burn my fingers trying to steal fragments of them as they cooled.

I hope you make some cherished memories of your own when you make these cookies yourself. Enjoy!

Ingredients:
1 1/2 sticks softened butter
1/2 cup granulated sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 1/2 cups butterscotch chips

Method:
Preheat your oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper.

Cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating until well-combined. Mix in the vanilla.

In another bowl, whisk together the oats, flour, baking soda and salt. Mix these dry ingredients into the wet until well combined. Add the butterscotch chips until just combined. 


Drop rounded teaspoons of dough onto a cookie sheet two inches apart. Bake in the oven for 8 to 10 minutes. Remove and cook on the baking sheets for 5 minutes before removing to a wire rack to cool completely. Or eat them warm; do what makes you happy!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of