I am a fan of the butterscotch. Anything that is golden, caramel-y, butterscotch-y, butter-y sweet is right up my alley! My mother in law’s birthday was this past weekend, and she is a fan of butterscotch, too.
She makes this cake with butterscotch chips that is just irresistible. To the kids, of course. Ahem.
So I hunted a soft oatmeal cookie recipe to make for her. I can eat a crunchy cookie – but I really dig soft cookies. And I discovered a recipe that is JUST amazing. Roy even said they are probably the best cookies I’ve ever made. In fact, he told me I should open up a shop because of them… So I had to share the recipe with you:
- 1/2 cup (1 stick) softened butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 tsp vanilla
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cup old fashioned oats
- 1 1/2 cup butterscotch chips
- Preheat oven to 350 degrees.
- In medium bowl, mix together butter and sugars for 2 minutes until creamy. Stir in egg and vanilla.
- In small bowl, sift together flour, salt, and baking soda. Add to butter mixture and mix well.
- Stir in oats and butterscotch chips. Dough will be stiff.
- Scoop or roll into balls and place on cookie sheet. Slightly flatten with fork or back of spoon.
- Bake 9-11 minutes until just golden. Allow to sit on cookie sheet for 1 minute before removing to baking rack.
I changed this recipe somewhat, so I’ll let you know how.
- The original recipe calls for the dough to be chilled for 1 hour or more prior to baking. My butter was not entirely soft before I began mixing, so I just mixed the butter and sugars for 3 minutes and the dough stayed fairly stiff.
- I did not use 1/2 cup white sugar – I used less. I could have probably gone with 1/4 cup of sugar and they still would have been sweet.
- I only used 1 1/4 cup oats and the dough was thick enough to roll into balls and press with a fork.
- The original recipe also called for the oven to be at 375 and bake 8 minutes, but that made my cookies crunchy. I wanted soft. So I lowered the temp to 350 degrees and baked a couple of minutes longer to get the softer cookie.
Roy told me I could make these cookies any time I wanted. They are great with coffee!!!