Butterscotch is pretty close to chocolate on my list of favorite dessert flavors. I’m definitely drawn to desserts with butterscotch, and I think it goes really well in oatmeal, so these cookies jumped out at me. I also wanted to try using oat flour in the place of regular flour. I used a food processor to process the oats to the right consistency, then replaced them for the regular flour in the recipe. This worked out quite well, and gave the cookies a great texture and flavor. These were delicious cookies- very chewy, and the butterscotch gave them more depth.
Oatmeal Butterscotch Cookies
Source: Erin’s Food Files (originally Cindy McCain’s recipe published in Good Housekeeping)
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour (I used oat flour)
1 tsp baking soda
1/2 tsp ground cinnamon
3/4 tsp salt
3 cups rolled oats
1 1/2 cups butterscotch chips
Preheat oven to 375F. Line a baking pan with parchment paper.
In a large bowl, cream together butter and sugars. Blend in eggs and vanilla until mixture is smooth.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Stir into butter mixture, then mix in the oats and butterscotch chips.
Drop rounded tablespoonfuls (large balls) of cookie down onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spread.
Bake for 10-11 minutes, until the edges begin to brown. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
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