Monday, January 23, 2012

Oatmeal Butterscotch Cookies

Sorry for the long delay in posting. We've spent the past two weeks being incredibly sick and then recovering. Poor baby boy was throwing up for a week straight. Now the house is back in order, the mountains upon mountains of laundry are under control, and I am back with delicious cookies for you.

I've been chomping at the bit waiting to try out this particular recipe for weeks. Sometimes when I wait so long to try a recipe I am disappointed with the results because I've gotten my hopes up so high. Not so with these cookies. They are undeniably wonderful.

I love a good oatmeal cookie, but hate raisins. Deal with it. But these chunky wonders (filled with butterscotch chips, toffee bits and flaked coconut) fulfill my need for a hearty oatmeal cookie, sans raisin nastiness. It is well with my soul. And the hubs didn't mind them one bit.

Oatmeal Butterscotch Cookies
makes about 2 dozen cookies
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1½ cups old fashioned oats
¾ cup shredded coconut
½ cup butterscotch chips
¼ cup toffee bits

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper.

In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

1 comment:

  1. Gemma, What a wonderful blog. I'm so glad to see that your putting up recipes. I miss getting all your wonderful treats.


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