Toasty Oats Cookies with Chocolate and Butterscotch Chips


1/2 cup old-fashioned rolled oats
4 tablespoons butter, at room temperature
3/4 cup light brown sugar
1 1/2 teaspoon vanilla
1 egg, at room temperature
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butterscotch chips
2/3 cup bittersweet chips


Preheat oven to 350.

Spread the oatmeal in a single layer and bake for 8-10 minutes or until lightly browned. Cool.

Line 2 cookie sheets with parchment paper or silipats. In a large bowl, cream together the butter, vanilla, and sugar. Add the egg, beat until fluffy.

Add the flour, baking powder, salt, and oatmeal. Mix until well combined.

Fold in both chips. Place tablespoon sized blobs of dough on the lined cookie sheet about 1/2 inch apart and bake for 12-14 minutes or until they look just “set” and the bottoms are just golden. Don’t overbake! The center may still be slightly soft.

Carefully remove the cookies still on the parchment or silipats to a wire rack to cool completely.

Yield: about 2 dozen cookies

My thoughts:

I’ve decided that butterscotch should be the next big flavor. I don’t see it a lot (except at this one Indian bakery I go to that makes a great butterscotch cake). Maybe it is the name? It sounds more like the ingredients of a hot toddy than a candy safe for children. Who knows? I like it, it is homey yet rich tasting.

For these cookies, I really wanted a warm flavor so I toasted the oats so they were richer and nutty tasting and used all brown sugar for a caramel flavor. They turned out so good! Comforting, yet slightly chewy and substantial thanks to the oatmeal. A great cookie for a chilly day.

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