I’ll admit it, this is a Pinterest find.
It’s funny, for all the baking I do, I don’t spend very much time pursuing Pinterest for baking recipes. Nope. The vast majority of my Pinterest time is spent searching house blueprints. And shoes. And Vitamix recipes. Even though I make the exact same protein smoothie every day.
But these I could not resist. Oatmeal? Butterscotch? Yes please!
Now for a confession: I generally haven’t had much luck making oatmeal cookies. It’s like I’m missing the oatmeal cookie gene. Quick oats…regular oats…Irish oats…groats…doesn’t matter. Instead of thick chewy wholesome treats, mine always spread.
So, using the skills I learned in baking class last summer I refrigerated the portioned-out dough over night. My hope was that this would allow the oats to absorb some of the moisture while also chilling the butter to keep it from causing the dough to spread.
It worked pretty well. I think there is still room from improvement (maybe smaller, thicker pucks of dough), but this is a delightful recipe with which to practice.
Chewy Butterscotch Oatmeal Cookies
adapted from Baker by Nature
- 1 1/4 C all-purpose flour (measured properly/not packed)
- 1/2 C *quick cooking oats (not instant)
- 1/2 tsp cornstarch
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 C butter (4 ounces), at room temp
- 3/4 C packed light brown sugar
- 2 TBS granulated sugar
- 2 TBSs (not blackstrap)
- 3 large egg yolks at room temp
- 1 tsp vanilla extract
- 1 C butterscotch chips
- In a large mixing bowl whisk together flour, oats, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and cloves; set aside.
- In the bowl of an electric stand mixer fit with the paddle attachment, whip the butter, sugars, and molasses on medium-high speed until light and fluffy; about 2 minutes.
- Add in egg yolks, one at a time, beating well after each addition.
- Mix in vanilla.
- Slowly add the dry ingredients into the wet mixture, beat on low until just combined; about 25 seconds.
- Fold in butterscotch chips.
- Using spoons or a scoop, portion out the dough into individual balls or half domes. Arrange on a baking sheet lined with parchment paper, cover with plastic wrap and refrigerate over night.
- When ready to bake, preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper or silicon baking mats.
- Using the flat bottom of a cup or mug, gently flatten each ball to between 1/4 and 1/8 inch disks (you may need to dip the glass or mug in sugar to keep the dough from sticking.
- Bake in preheated oven for 9 minutes, or until set at the edges but still slightly jiggly in the center.
- Allow cookies to cool 5 minutes on the baking sheet before transferring to wire rack to cool completely.