Better than expected and not so sweet
The butterscotch chips were on sale. I knew I had had those chips before, but I couldn't recall what it was I made.
I looked for some recipes and found things that souned good, but not what I wanted. I have filed some of those recipes (Butterscotch Fudge, Butterscotch Haystacks...) away for the future, but for now, I wanted something else.
After a long search, I found a simple recipe that grabbed my attention.
Combining basic oatmeal cookies with supersweet butterscotch cookies.
"I don't know," Steve and Amanda said. They had been drawn to the kitchen by the smell of baking. Perhaps they were hoping for something a little more traditional. Or, perhaps, they had been hoping for something more chocolatey.
Regardless, I was already making these cookies and that's what they would have or have nothing at all.
But once these cookies came out of the oven and cautiously tasted, they disappeared fairly rapidly.
Don't be afraid of these because they sound a little different, they are quite tasty. They are not really oatmeal cookies. They are not too sweet. They are light and crispy and delightfully sweet.
Yum.
Butterscotch Oatmeal Cookies
3/4 cup of butter, softened3/4 cup of sugar
3/4 cup of brown sugar
2 eggs
1 teaspoon of vanilla
1 1/4 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
3 cups of rolled oats, uncooked
11 ounce package of butterscotch chips
- Preheat the oven to 375 degrees.
- Beat the butter, the sugar and the brown sugar in a large bowl until it's well-blended. Add the eggs and the vanilla and beat well.
- Combine the flour, the baking soda, the cinnamon and the salt; gradually add these dry ingredients to the butter mixture, beating until it's well-blended. Stir in the oats and the butterscotch chips; mix well.
- Drop by heaping teaspoons onto an ungreased cookie sheet.
- Bake10 to 12 minutes or until golden brown.
Vegetarian.
