Oatmeal Butterscotch Cookies
For a grown-up version of oatmeal cookies, try Oatmeal Butterscotch Cookies. I say “grown-up” because my childhood version (the one I still love) is a soft, chewy cookie laden with oats and raisins. This treat here is large, thin, kinda crunchy and endowed with butterscotch chips.
Between the butterscotch, the toasted oats and the dark & light brown sugars, there is a deep, smoky flavor that elevates this from the past. There is also a wonderful dose of kosher and flakey sea salt. Can you say “addictive”?
I have never toasted oats prior to using them in a cookie dough and I’m so glad I went for it. Toasting gives them a nutty rich flavor. Once they are cool, grind 2 tablespoons of them into a fine powder. I used a spice grinder for this, but a food processor will also do the trick.
Make a traditional cookie dough by beating the butter with the light and dark brown sugars until light and fluffy. Add the egg and vanilla to the butter mixture.
In a separate bowl, combine the flours, baking soda, salt, toasted oats and toasted powdered oats. Add the butterscotch chips to the flour mixture and use a fork to stir, coating the chips completely.
Add the flour mixture to the butter mixture and beat for a few seconds. Finish combining the two with a rubber spatula, stirring until the flour is just incorporated. Don’t overmix or you will get very dense cookies.
Use a large cookie scoop and scoop out six cookies per baking sheet. Place one pan in the oven and bake for 8 minutes. Remove the pan from the oven, tap it on the counter to flatten the cookies and use a large cookie cutter to shape the partially-cooked cookies into rounds.
Be careful, gang…I burned myself TWICE doing this. It’s really not necessary to do this; I would say do it if you’re a little crazy like I am and need them to be perfectly round!
Place the cookies back in the oven and bake for another 4-6 minutes and then cool on a wire rack. Repeat the process until all of the dough is used up.
A tall glass of milk pairs beautifully with these yummy oatmeal butterscotch cookies!
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Oatmeal Butterscotch Cookies
Makes: 24 cookies
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Ingredients
- 1 cup +2 tbsp old-fashion oats
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1/2 cup cake flour
- 1/2 cup all-purpose flour
- 1 & 1/2 tsp baking soda
- 1 tsp Kosher salt
- 1 tsp flakey sea salt
- 1 cup butterscotch chips
Instructions
Heat oven to 350°F and line 3 baking sheets with parchment paper.
Spread the oats on one of the pans and bake for 5 minutes. Remove from oven and allow to cool. In a spice grinder or a food processor, grind 2 tablespoons of the baked oats into a fine powder.
In a bowl of a stand mixer, beat butter and sugars until fluffy and light in color about 4-5 minutes. Stop the mixer halfway and scrape the sides and bottom of the bowl.
In a small bowl, beat the egg and vanilla extract together then add it to the butter mixture. Stop the mixer and scrape the sides and bottom of the bowl, and then mix for another 10 seconds.
In a large bowl, mix the flours, baking soda, salt, oats, and powdered oats, using a fork to fully blend. Add the butterscotch and toss to make sure all have been coated with flour.
Add the flour mix to the butter mix, beat for 5 seconds and turn mixer off. Finish mixing using a rubber spatula.
Using a 1.5-tablespoon cookie scoop, scoop the cookie batter and place 6 cookies on a cookie sheet, leave 2-3″ space between each cookie. Place pan in the middle oven rack and bake for 8 minutes. Remove from the oven tap the pan against the counter, and use a large cookie cutter to gently twirl the cookie and make it round.
Place the pan back in the oven and bake for another 4-6 minutes. Remove from the oven and twirl the cookies again with the cookie cutter. Allow cookies to cool before removing from the sheet pan. Repeat with the remaining of the dough.
Recipe from One Sarcastic Baker
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