It’s been awhile since I’ve made Butterscotch Chip Cookies. Jay’s favorite flavor of anything is butterscotch, but since I’m the cook/baker in the house, and I love chocolate, that’s usually what I make. The bambino doesn’t seem to care much–as long as it’s got sugar in it, he’ll eat it. Still, sometimes it’s nice having a change.
(I didn’t realize that what I wrote there above is almost verbatim from my previous post. Ha!)
When I made these cookies the last time, I was trying to replicate some break-and-bake cookies I’d bought when I was too lazy to make my own. The previous cookies were good, but the texture was off. I assumed then that I needed to use oat flour, rather than actual oats. Which is what I did in making these Oat Flour Butterscotch Chip Cookies.
I wasn’t sure how the substitution of oat flour would work. I tried looking for recommendations on how to substitute, but Google is a pain in the arse, and all I got were gluten-free recipes or tutorials on how to make oat flour. Not what I was looking for, but thanks for trying Google. So I decided instead I’d just wing it. Sometimes it works. Sometimes not.
While they look otherwise, the texture was a bit closer to what I was after, in spite of the fact that my oats looked more like steel-cut or Scottish oats than flour after running them through the food processor.
And judging by how quickly the cookie jar emptied, I’d say the rest of the family likes them well-enough!
I made the mistake of drizzling them with salted caramel…Don’t do that, unless you’re okay with eating about 20 in one sitting!