Thursday, May 6, 2010

Oatmeal Scotchies

Oatmeal Scotchies

Don't let the humble appearance of these cookies fool you. They may look plain, but they are packed full of flavor. These oatmeal scotchies are sweet and buttery and have just a hint of cinnamon and salt. The ultra sweetness of the butterscotch chips melds beautifully with nutty earthiness of the oatmeal. And when properly baked, these cookies have crispy caramelized edges and moist chewy centers. In short, they're really good cookies!

This recipe is adapted from the oatmeal scotchie recipe on Nestle's Very Best Baking website:

Oatmeal Scotchies

1 1/4 c (175 g) all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1 c butter
3/4 c sugar
3/4 c brown sugar
2 eggs
1 tsp pure vanilla extract
3 c old-fashioned oats
1 2/3 c butterscotch chips

1. Preheat the oven to 375°.

2. In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

3. In a medium bowl, cream the butter, sugar, and brown sugar until light and fluffy. Add the eggs to the sugar mixture one at a time, beating well after each addition. Beat in the vanilla.

4. Gradually beat the flour mixture into the sugar mixture until well combined. Mix in the oats. Stir in the butterscotch chips by hand.

5. Drop rounded tablespoons of the cookie dough onto an ungreased baking sheet. Bake for 7 to 10 minutes or until the edges of the cookies are golden brown.
Notes:
  • These cookies will stay fresh for about a week in an airtight container.
  • You can make the cookie dough a day or two ahead of time, just keep it tightly wrapped and in the fridge until you are ready to bake.
  • The cookie dough also freezes well.
  • These cookies are very sturdy and are well suited for sending through the mail.

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