In a perfect world, I wouldn’t make the occasional cop-out when it came to dinner (yes, I have a few heat & eat boxes in the freezer) or even desserts. Everything would be homemade, if only I had all the time in the world and never needed to sleep. About a month ago I picked up some break & bake cookies, because I wanted fresh-baked cookies, but I didn’t want to go the trouble of making then baking cookie dough. One of the varieties I bought was a butterscotch-oatmeal that we all agreed was REALLY good. I’ve been on a quest to find a recipe that replicates them. These Oatmeal Butterscotch Chip Cookies come very close.
Butterscotch is Jay’s favorite flavor when it comes to cookies or ice cream toppings. I’m a chocoholic at heart, and since I do all the cooking and baking, my tastes generally dictate the desserts I make. The bambino doesn’t seem to mind, as long as there’s sugar involved, but I think he too likes chocolate best. I thought Jay would especially like these cookies, and judging by how many he snagged off the cooling racks, I think they’re a hit.
And why wouldn’t they be? Chock-full of chewy oats, brown sugar and buttery chips, they are best washed down with ice-cold milk. Or a freshly-brewed cup of coffee (yes, this is another instance of my having dessert for breakfast).
They’re not as smooth as those bake & breaks I was trying to replicate, though. I suspect those used oat flour, rather than actual oats. I briefly thought about chucking the oats in the food processor and mixing them in with the regular flour, but I was too lazy to bother. The next time I buy some butterscotch chips, I may try that, and see if they’re a little closer to what I want.
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper and set aside. In a small bowl, whisk together the flour, baking soda, sea salt and cinnamon. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until lightened and fluffy--About 4 minutes. Add in the eggs one at a time, and the vanilla. On low speed, add the flour mixture. Stir in the oats and butterscotch chips. Using a small (1 Tbsp.) scoop, drop the dough on the prepared baking sheets. Bake 7-8 minutes. Cool for 2-5 minutes on baking sheets, then cool completely on wire racks.
Still, these are really good. And they make a LOT–More than would fit in my cookie jar, even with all that Jay and the bambino ate!
Oatmeal Butterscotch Chip Cookies
Ingredients
Instructions
Even if they’re not exactly what I wanted, they’re still good cookies. And I’ll make them again. Just with some slight modifications.
And here’s a little reminder about my Siggi’s Yogurt Giveway…Enter now!
these look yummy!
Thank you! :)