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.
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.