Thursday, 25 April 2013

Butterscotch Oatmeal Cookies

I purchased some butterscotch chips but I couldn't remember why.

I had seen a cookie recipe that contained butterscotch chips but I don't remember where I stored the recipe.   I do that.
Find a recipe or a blog and go back to it later.
Except this time, I can't find it anywhere.

What the heck am I going to do with all these butterscotch chips?
It isn't everyday you find a recipe that uses butterscotch.
I went to Food Gawker and even that site was pretty limited in butterscotch cookies.

The only one that kind of appealed to me was Two Peas In Their Pod website.

I went to Google. 
Again, I found plain butterscotch cookies but no real add-ins (besides chocolate chips). 
I did find Pumpkin & didn't like that combination.
I wanted Oatmeal and Butterscotch cookies.

Therefore I had to adapt the Two Peas In Their Pod recipe.
I have never done this before, I was so scared.  What if I screw up?
I thought about leaving the oatmeal out but then I really wanted the Butterscotch and Oatmeal combination.

I tried my best.
I used 1-cup of quick-rolling oats (not instant).
Using 1-cup, was okay, you can kind of see the oats.  I wanted them to showcase more.
Next time I will use more. 
I was using a Hand Mixer to mix all the ingredients and I found the dough to be thick.
I think this is the reason why I stopped at 1-cup. 
I didn't want to break my Hand Mixer.

Please see
for the original posting for Butterscotch Cookies.
Their pictures will want you to start baking immediately.

Or you can see below, at my attempt of creating something.
Next time I think I will stick to the original recipe.  I don't have the confidence in trying something on my own.  Yet.

The cookie is soft.
The butterscotch flavour does come through.  Not over-powering.   Nice.
I liked the oatmeal because it didn't make the cookie too sweet.

Butterscotch Oatmeal Cookies

1 cup butter, room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1-pkg. Jell-O Instant Butterscotch Pudding Mix (99 grams)
2 large eggs
1 tsp pure vanilla extract
2 cups all-purpose flour
1 cup quick-rolling oats (not instant)
1 tsp baking soda
1 cup butterscotch chips
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

*Preheat the oven to 350F.
Line the cookie sheet/pan with either a Sil-Pat mat (I do) or parchment paper.
*Beat together the butter and sugars until light and creamy.
*Add the pudding mix, eggs and extract.  Mix until well-blended.
*In a separate bowl, stir together the flour, oatmeal and baking soda. (dry ingredients).
*Add the dry ingredients to the batter.  Please mix just until all is incorporated.
*Stir in the chips (all of them).  Again, stir only until all is incorporated.
*Using either a Tablespoon or teaspoon scoop (depending on the size of the cookie you want), scoop out the dough and place on the lined cookie sheet/pan.
*Bake at approx. 8-10 minutes (depending on the scoop you chose and/or your oven temperature)
or until cookies edges look golden.
*Let cookies rest on cookie sheet/pan for approx. 1-2 minutes.
*Transfer to a wire-rack to let cool.

**Once cooled, you may store the cookies in an air-tight container.

***Please Note:   I always use Salted Butter and then omit the salt requested in recipes.
You should do what you feel is best.

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