Bake a whole batch of these cookies and enjoy them with a glass of cold milk. It feels like coming back from school. I’m 10 again and it feels good!
I discovered butterscotch over a year ago but I couldn’t find any of these rich caramel chips combined with a buttery brown sugar taste either in Sweden or in France. The good news is that my boyfriend travels quite often to the US so all I needed to do was to order some (an option is to buy some on internet via Amazon for instance).
My boyfriend came back from one of his trip with some butterscotch last summer and I used them straight away in a wonderful oatmeal butterscotch cookie recipe that I found on Sally’s Baking Addiction cookbook (that I highly recommend by the way!). As I had plan to play tennis with my friends this day, I brought the whole batch and we enjoyed them just after the game. My friends loved them and so did I!
The recipe was amazing and all I did was to adapt a little bit the quantities of sugar at my second attempt of the recipe because the butterscoth is already very sweet, but this is just a matter of taste.
Look at these lovely golden cookies, aren’t they tempting? I can almost smell the butterscoth through the screen, this very caracteristic perfume of these cookies.
- 1¾ cups (230g) all-purpose flour
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (230g) butter, softened at room temperature
- ⅓ cup (70g) granulated sugar
- ⅔ cup (130g) dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (240g) quick-cooking oats
- 1¼ (225g) butterscotch chips
- In a large bowl, whisk the flour, baking soda, salt and cinnamon together. Set aside.
- Using a stand mixer with a paddle attachment, cream the softened butter on medium speed, about 1 minute, until you get a creamy and smooth consistency. Add the granulated sugar and the brown sugar, and beat on medium speed until fluffy and light in color. Beat in the eggs ans vanilla extract.
- Slowly add the dry ingredients to the wet ingredients. Beat for 30 seconds until combined, then gradually tip in the oats. The dough will become quite thick, so finish mixing in the oats by hand ith a rubber spatula. Fold in the butterscotch chips. Cover and chill the dough for 30 minutes.
- Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10-15 minutes.
- Preheat the oven to 350 F and line a large cookie sheet with parchment paper. Scoop the dough (about 2 tablespoons of dough per cookies) and roll it into balls. Arrange a batch of about 8 cookies on the parchment paper, leaving enough space between each others, then bake for 8-10 minutes. The cookies will look underbaked. Remove from the oven and allow to cool on the sheet for 10 minuts before transferring to a wire rack.