Butterscotch Oatmeal Cookies
SKU:
Love is absolutely how I feel about these cookies. Butterscotch has the potential to go super-sweet, but these have just the right amount of sweet, plus that satisfying soft+crunchy bite I want from cookies.
My favorite husband, the children, and friends of the children all concur.
Adapted from Sally’s Baking Addiction, one of my favorite sources of baking inspiration.
PSA: Uses a Kitchenaid mixer.
My favorite husband, the children, and friends of the children all concur.
Adapted from Sally’s Baking Addiction, one of my favorite sources of baking inspiration.
PSA: Uses a Kitchenaid mixer.
Ingredients
|
3 cups old-fashioned whole rolled oats
1 (11 or 12 ounce) package of butterscotch chips 1 ½ cups flour 1t speculaaskruiden* if you have it, or cinnamon 1t baking soda 1t salt |
2 sticks of butter
¾ cup dark brown sugar ¼ cup raw turbinado sugar 2 large eggs, at room temperature 1T molasses 2½t pure vanilla extract |
What To Do
Prep the dry stuff. Measure out oatmeal in a bowl and set aside, and open the butterscotch chips package. Sift together the flour, speculaaskruiden or cinnamon, baking soda, and salt in a separate bowl. Set aside.
Beat butter, and sugars together in the Kitchenaid until mixed well. It will likely be a little crunchy, due to the larger raw and brown sugar crystals. Scrape down the sides as needed. Add the 1 egg, molasses, and vanilla and beat until just combined. Add the second egg and mix until just combined.
Add the flour mixture to the butter/sugar/eggs/molasses/vanilla in two or three increments, each time mixing until just combines. Again, scrape down the sides. Do the same with the oatmeal.
Add butterscotch chips last and mix till just combined because you don’t want to crush the butterscotch chips. It will look like a lot of dough, and it will be sticky.
Put the dough in the fridge for about 30-45 minutes to harden, or into the freezer for about 15 minutes.
Preheat oven to 350°F. Prepare you baking sheets with either Silpat mats or parchment paper.
Use a spoon and drop about 2T of dough onto the cookie sheets, about 12 per larger cookie sheet. Roll the dough into balls that are a little larger than a peach pit, but smaller than a ping-pong ball. Flatten slightly. Bake for 15 minutes or until lightly browned on the sides.
Remove from the oven and let cool for a few minutes. As soon as they are cool enough to handle, transfer to a wire a wire rack to finish cooling. The cookies will still be soft when you transfer, so be careful.
Makes about 3 dozen cookies.
Beat butter, and sugars together in the Kitchenaid until mixed well. It will likely be a little crunchy, due to the larger raw and brown sugar crystals. Scrape down the sides as needed. Add the 1 egg, molasses, and vanilla and beat until just combined. Add the second egg and mix until just combined.
Add the flour mixture to the butter/sugar/eggs/molasses/vanilla in two or three increments, each time mixing until just combines. Again, scrape down the sides. Do the same with the oatmeal.
Add butterscotch chips last and mix till just combined because you don’t want to crush the butterscotch chips. It will look like a lot of dough, and it will be sticky.
Put the dough in the fridge for about 30-45 minutes to harden, or into the freezer for about 15 minutes.
Preheat oven to 350°F. Prepare you baking sheets with either Silpat mats or parchment paper.
Use a spoon and drop about 2T of dough onto the cookie sheets, about 12 per larger cookie sheet. Roll the dough into balls that are a little larger than a peach pit, but smaller than a ping-pong ball. Flatten slightly. Bake for 15 minutes or until lightly browned on the sides.
Remove from the oven and let cool for a few minutes. As soon as they are cool enough to handle, transfer to a wire a wire rack to finish cooling. The cookies will still be soft when you transfer, so be careful.
Makes about 3 dozen cookies.
Notes and Talking Story
- Speculaaskruiden is a Dutch spice mix that's close to pumpkin pie spice. The recipe I use is from the Tiny Dutch Kitchen and can be found here. It flavors the cookies (and appeltaart) a bit spicier and warmer than pumpkin pie spice. And it smells fantastic.
- I typically reduce sugar in baking by anywhere from ¼ to ½ cup from original recipes. This is especially true with baked goods that have add-ins like butterscotch or chocolate chips.
