My boyfriend requested that I make oatmeal butterscotch cookies. I never thought of this combination before, so after much research, I was lead to this recipe from AllRecipes.com The reviews were mostly positive, so I figured why not?
I was concerned that this recipe was not going to make 4 dozen. Prior to adding the oatmeal and butterscotch, there wasn’t a lot of dough. I thought 3 cups of oatmeal was a lot, so I only added 2 cups at first. But you really need 3 cups of oatmeal, so don’t be afraid adding that last cup. These cookies spread nicely on the baking sheet. (I would recommend using parchment paper.) Make sure to let them sit for 3-4 minutes on the pan, before transferring them to a wire rack for cooling.
I came up a little short on 4 dozen cookies, I got 46! Not bad though!
3/4 cup butter, softened (1.5 sticks)
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl mix the flour, baking soda, cinnamon and salt. Set aside. In stand mixer beat butter, white sugar and brown sugar together. Add eggs and vanilla.
Slowly add flour mixture to the butter mixture into incorporated. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto baking sheet lined with parchment or slip mat. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. (I had to bake mine for 12 minutes.)
Original recipe found here: http://allrecipes.com/Recipe/oatmeal-butterscotch-cookies/detail.aspx