Oatmeal Butterscotch Cookies

I don’t usually keep butterscotch chips around the house, but I bought some for the Seven Layer Magic Cookie Bars I made and figured to put the rest of it to good use. And since I had a hankering for something vaguely wholesome, I thought oatmeal would be a good ingredient to incorporate, and viola, the Oatmeal Butterscotch Cookie was born. Well, borne out of extensive research from my favorite baking blogs anyway. Apparently, this recipe was Cindy McCain’s in the cookie stand-off that Good Housekeeping usually hosts for potential first ladies.

This was an excellent cookie. It wasn’t very sweet, which I liked, and the good amount of rolled oats really gave it a nice chewiness with the occasional toasted oat texture. I might have added a little bit more salt than required but I thought it gave the cookie a nice savory note. The butterscotch chips are perhaps not my favorite chip but overall it really gave the cookie a wholesome, mapley flavor. I halved the original recipe and it still turned out excellent.

Oatmeal-Butterscotch Cookies
Adapted from Cindy McCain
Makes 30 cookies (recipe says 24)

3/8 cup butter, softened
3/8 cup sugar
3/8 cup brown sugar
1 large eggs
1/2 tsp vanilla extract
1/2 cup + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp ground cinnamon
3/8 tsp salt (I used a heaping 1/4 tsp)
1 1/2 cups rolled oats
3/4 cups butterscotch chips

Preheat oven to 375F. Line a baking pan with parchment paper.
In a large bowl, cream together butter and sugars. Blend in eggs and vanilla until mixture is smooth.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Stir into butter mixture, then mix in the oats and butterscotch chips.
Drop rounded tablespoonfuls (large balls) of cookie down onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spread.
Bake for 10-11 minutes, until the edges begin to brown.
Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.

Makes 2 dozen cookies.

Seven Layer Magic Cookie Bars

These treats are called seven layer because they are traditionally made with seven ingredients, and are also named magic bars because they are so simple to make but once you take them out of the oven, the results are like magic! When I removed the pan from the oven, the condensed milk was bubbling; it sure looked like some hocus pocus had been brewing while it was in there.

I made these for a party, primarily because it was an easy dessert to make and it was a sturdy bar that could withstand transportation and didn’t need to be refrigerated. I used the recipe from Eagle Brand, and I reduced the shredded coconut by 1/3 cup and still thought it was plenty. A problem I faced was that the bars were too soft in the middle to remove from the pan cleanly. I had left a big chunk in there when I inverted it. I recommend putting the pan in the freezer before you try removing it, and then slicing it when it is still firm but not frozen.

Seven Layer Magic Cookie Bars
Adapted from Eagle Brand
Makes one 13 x 9 inch pan

1/2 cup butter, melted
1 1/2 cup graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 cup chocolate chips
1 cup butterscotch chips
1 cup sweetened shredded coconut

Preheat oven to 350 F. Grease 13 x 9 baking pan. Mix butter and crumbs and pat down into base of pan. Add a layer of condensed milk evenly over crumb mixture. Sprinkle chocolate chips, butterscotch chips and coconut. Bake 25 minutes or until lightly browned. Let cool in pan.