These cookies are a perfect spin on a standard classic. My husband loves anything with butterscotch, so I thought I’d try these out. I usually get kind of bored making cookies, but these were good for a rainy day. The recipe, from the Buttercup Bakeshop Cookbook, is almost exactly the same as the Quaker Oats recipe and just as easy. I’m not in love with butterscotch, so I tried adding currants and Vosges Naga baking chips to some of them instead. I was very happy with the result! Also, the currants in one of the cookies made a face, which is awesome.
Preheat oven to 350 degrees.
- 1 1/2 sticks butter
- 3/4 C sugar
- 3/4 C firmly packed brown sugar
- 1 1/4 C all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (the recipe calls for 1/4, but I always prefer more)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups rolled oats (not quick oats)
- 1 package butterscotch chips
Whisk together in a medium bowl flour, baking soda, and salt. In a large mixer bowl, cream butter and sugars until fluffy (about 2-3 minutes). Add the eggs one at a time, then the vanilla. Add in flour mixture and beat thoroughly. Stir in the oats and chips until incorporated.
Drop rounded teaspoonfuls onto cookie sheets (I line mine with recycled parchment), leaving enough room for expansion. Bake 10-12 minutes until lightly golden.
Eat while warm…the butterscotch chips get all melty and, well, that’s delicious.
