Monday, January 7, 2013

Butterscotch Chip Oatmeal Cookies

I've never been a huge fan of oatmeal cookies, but this recipe sure has changed my mind! The secret is the extra sweetness added by butterscotch chips. The old-fashioned oats lend a great chewy texture as well.

Here's what you need:

1 1/2 cups old-fashioned oats
1 cup flour - I use half unbleached all-purpose and half white wheat
1 teas cinnamon
1 teas sea salt
1/2 teas baking soda
1/2 cup (1 stick) butter, room temperature
3/4 cup brown sugar, packed
1 egg
1 teas vanilla
1 cup butterscotch chips

In a small bowl, combine the oats, flour, cinnamon, salt and baking soda. Set aside.

In a large mixing bowl (I use my stand mixer), cream the butter and brown sugar until fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl when necessary.

With the mixer speed on low, add the dry ingredients and mix well. Stir in the butterscotch chips. With a cookie scoop, form into 1-inch balls and place on lightly greased cookie sheets (or you could line the cookie sheets with parchment paper).

Bake at 350 degrees for 8-10 minutes until the edges start to brown. Remove to wire racks to cool completely.
If you can find them, cinnamon chips are a great substitution for the butterscotch chips. These kinds of chips are usually just available around the holidays, but you might be able to find a leftover bag or two at the grocery store.

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