Friday, December 21, 2012

Oatmeal Scotchies

A few weeks ago, butterscotch baking chips were on sale so I picked up two bags. I didn't have any idea what to use them for, but knew it needed to be a cookie. I looked on the back of the bag and sure enough, the recipe for Oatmeal Scotchies. I've heard of these cookies before, but never realized 'scotchies' was short for butterscotch. My husband loves oatmeal based cookies, so I decided to give them a try.

Wow, if you have a sweet tooth, you are going to love this cookie! It's a simple oatmeal cookie, but the butterscotch chips take it over the top in sweetness. They don't look like anything out of the ordinary, but these chewy, caramel flavored cookies are a crowd pleaser.

Oatmeal Scotchies

1 1/4 c. unbleached all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. butter, softened
3/4 c. granulated sugar
3/4 c. light brown sugar, packed
2 large eggs
1 tsp. vanilla extract
3 c. old fashioned oats
1 2/3 c. butterscotch chips

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars for 3 minutes, until light and fluffy.
Scrape down sides, add the vanilla and eggs, one at at time, beating on low until incorporated.
Scrape down the sides.
Add baking soda, salt, and cinnamon, beat until combined.
Add flour and oats, beat for 30 seconds, or until combined.
Add butterscotch chips, mix until just incorporated, about 10 seconds, do not over-mix dough.
Place in the refrigerator and chill for 1 hour to overnight.
Preheat oven to 375*
Line a cookie sheet with parchment, scoop heaping tablespoons full of dough onto parchment about 3" apart.
Bake for 18 minutes, until lightly browned and set.
Cool on cookie sheet for 2 minutes, then transfer to a wire rack and cool to room temperature.
Store in a cookie jar or airtight container. 

Yield 30-36 cookies

1 comment:

Joanne said...

I've had these before and they are amazing! Absurdly sweet...but amazing.