Saturday, December 22, 2012

Oatmeal Butterscotch Cookies

Okay, here it is, the recipe for my absolute hands-down favorite cookie of all time: Oatmeal Butterscotch.  Between my dad and me, I think we can polish off an entire batch of these in just a few days.  Heck, I could probably do it myself!  Since they have oatmeal, that makes them semi-healthy, right?  Let me just pretend for a little while...

The original recipe is from Quaker's recipe found on the top of their oatmeal canister for Vanishing Oatmeal Raisin cookies.  My variations on the recipe are included below.

1/2 cup (1 stick) plus 6 tbsp butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla (try making your own)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quicker Quaker Oats or 3 cups Old-Fashioned Quaker oats, uncooked
1/2 or 1 full 12-oz bag Butterscotch Morsels (depending on your taste – I always make a double batch and use one whole bag, which is essentially 1/2 bag for a single batch)

Heat oven to 350°F.
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and butterscotch morsels; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until the bottom is barely golden brown. (do not overcook)
Cool 1 minute on cookie sheet; remove to wire rack.

These cookies taste best if they’re just a hair under cooked so they’re super soft; be careful to not overcook them or they get really crunchy and a little dry. 

I have only tried this recipe in the freezer once and they didn't turn out as well as freshly made dough since they didn't spread as well and the bottom cooked a little too fast compared to the rest of the cookie.  I’m doing another trial run of freezing this cookie dough (see my tutorial on freezing cookie dough) but when I bake them, I will let them thaw out a few minutes before cooking to see if that helps.  I think it must be the oatmeal in the dough that makes it different from other dough I have put in the freezer.  

UPDATE: I let the dough thaw about 3-5 minutes prior to baking and squished it down a little and they baked up perfectly, see below photo.

Let me know if you try this recipe and if you love these cookies as much as I do!

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