Monday, October 31, 2016

Oatmeal Butterscotch Cookies



These cookies were my favorite growing up and remind me of my childhood. If yours don't turn out perfect, adjust the amount of flour by 1/4-1/2 cup. Adapted from Betty Crocker's Cookbook, Bridal Edition, "Oatmeal-Raisin Cookies" (page 150.) Makes 3-4 dozen cookies.

1 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups old fashioned oats
2.5 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1.5-2 cups butterscotch chips


Preheat oven to 375. Combine softened butter, sugars, eggs, and vanilla until smooth, with hand mixer or stand mixer (fit with paddle attachment). Combine dry ingredients in medium bowl. Add half of dry ingredients to wet ingredients and mix until just combined, continue with rest of dry ingredients. Gently stir in butterscotch chips. Drop rounded spoonfuls onto parchment paper lined baking sheet. Bake at 375 for 9-11 minutes, or until edges are just started to brown and there are a few golden spots on top (my oven takes 9.5 minutes). Remove from oven and let sit on tray for 3 minutes. Transfer to cooling rack. Store in airtight container. Makes 3-4 dozen cookies. Store in an airtight container.

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