2010-02-22

Butterscotch Oatmeal Cookies



I found this recipe over on Poppytalk via Everybody Likes Sandwiches, and knew I must have them.

Unfortunately, I have terrible terrible cookie baking skills.

Luckily, my husband has fantastic cookie baking skills. And a sweet tooth. And a sweet heart.

So I got to eat delicious butterscotch oatmeal cookies just days after learning of their existence; I highly suggest you do the same.



Notes:

We got 36 decent-sized cookies out of this (well, 34 after sampling the dough.) Use a heaping tablespoon for each cookie.

I wasn't sure about the coconut in this recipe, but you can hardly taste it, and it adds a pleasant chewiness to the oatmeal. Of course I like coconut, if you don't, try just adding a bit more oats or substituting with pecans.

Don't be too stingy with the salt on top. We used some home-harvested red sea salt from a dried lake in Idaho (or something, the story was rambling) and the contrast with the sweet really enhances the cookie.



Have these with strong coffee for a delicious, if not so healthy, breakfast.

*****

Recipe credit to Poppytalk/Everbody Likes Sandwiches:


(adapted from The Canadian Baker)
1 c butter, softened
1 c brown sugar

1/4 c milk

1 t vanilla

1 3/4 c all-purpose flour

1/2 t baking soda

1/2 t salt

2 c oats

1 1/2 c butterscotch chips

1/2 c flaked unsweetened coconut

flaky sea salt



1. Preheat oven to 350 degrees. Combine flour, baking soda, and the 1st salt measurement in a medium bowl.

2. In another bowl, beat together butter and sugar until fluffy. Add in milk and vanilla until combined. Slowly add in flour mixture and mix until just blended. Add in oats, butterscotch chips and coconut until incorporated.

3. Spoon up a large tablespoon of dough and drop it onto a cookie sheet leaving about 2 inches of space between each cookie. Slightly press down on each lump to slightly flatten and sprinkle a flake or two of salt on each cookie. Bake for 12 - 14 minutes, or until cookies are golden brown.

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