Soft & Chewy Oatmeal Butterscotch Cookies

The other night I got a late night craving for something sweet. There was an oatmeal butterscotch cookie recipe I’d had my eye on for a bit and I hadn’t baked in awhile so I figured, “why not?”

Soft & Chewy Oatmeal Butterscotch Cookies

oatmealscotchies-17
Photo credit: http://www.averiecooks.com

These cookies gave me everything I wanted.
They were so soft and soo chewy with a hearty texture that wasn’t too dense.
Butterscotch has such a vibrantly sweet flavor and oatmeal has a more dry flavor, so the combination was out of this world.

INGREDIENTS

  • 1 egg
  • ½ cup unsalted butter (1 stick)
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ cup old-fashioned whole rolled oats (not instant or quick cook)
  • ¾ cup all-purpose flour
  • 2 teaspoon cinnamon
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • a pinch of salt
  • 1 heaping cup of butterscotch chips

DIRECTIONS

  • In a large mixing bowl add the egg, butter, sugars, vanilla and mix on medium-high to cream ingredients until light and fluffy, about 5 minutes.
  • Scrap down the sides of the bowl and add the oats, flower, cinnamon, nutmeg, baking soda, pinch of salt and mix to incorporate, about 1 minute. Add the butterscotch chips and stir just enough to incorporate.
  • Chill dough in refrigerator for at least 20 minutes.
  • Preheat the oven to 350’F and line 2 baking sheets with parchment paper. Form dough into mounds and place on baking sheets about 2 inches apart. Flatten mounds slightly and place baking sheets in oven. Bake for 9 to 10 minutes or until the edges are set and tops are barely set, even if slightly under-baked in the center. (Note: Cokies may not appear to be done, but they firm up dramatically as they cool).
  • Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling. Any unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days.
My version (taken with my crappy iPhone camera)

The recipe recommended to chill the dough for at least 3 hours, or for up to 5 days. This is necessary so that the cookies don’t spread out into thin puddles when baking.

While I agree that it’s too soft coming out of the mixing bowl for immediate baking, I thought 3 hours was a little overkill. I only chilled them for about 20 minutes (since it was so late when I made them) and they were still perfect.

The recipe also recommended flattening each ball of dough with the heel of your hand before placing in the oven so they will cook through evenly. Good tip!

Make sure to pull them from the oven at the 9 to 10 minute mark, even if they look under-done and glossy. They firm up dramatically when cooling on the trays. If you wait until the tops look done, they’ll set up far to firm and the bottoms will become too dark.
They won’t be Soft & Chewy. They’ll be crunchy and crispy, and no one wants a crunchy oatmeal cookie.

I found myself going back for one more…. and then one more.

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