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.
My secret career fantasy is to sell bar cookies on the local farmers market circuit. I can just see myself hawking misanthropic brownies and bella bars early Friday mornings as the sun slowly burns off the fog at the Venice Farmer’s Market. Then on Saturdays I’d move to Santa Monica or Playa Vista. Sunday would definitely be Brentwood. There’d be no store front, at least in the beginning. But, I’d do a brisk online business.
I even have a name for the little operation (but I’m not going to tell).
And while this truly is a fantasy (someone has to pay the homeowners insurance and keep the Kitchen Gods deep in kibble), I’ve always got my eye out for new bar and square recipes. In the name of research of course.
This one is inspired by the butterscotch blondie recipe in the newly published Lemonade Cookbook. Lemonade is an addictive southern California boutique chain that pairs seasonal ingredients with old-school cafeteria-style service. I’m embarrassed to admit there is a location mere yards from my office at USC but the anxiety of selecting what I wanted on the fly kept me from ever trying it while I worked there. Stupid for my tastebuds. Probably pretty smart for my wallet.
In addition to the dozen or so creatively prepared salads–think watermelon radish and ahi or Israeli couscous and truffle oil–they also do decadent sandwiches and have a whole station of slow-cooked delicacies displayed in a rainbow of Le Creuset dutch ovens. Your tray-push ends in a display of house-baked treats and, of course, half a dozen varieties of lemonade. Don’t get me started on the cucumber mint. Even if you don’t live in L.A., Lemonade has a presence in the LAX Delta Terminal.
I’ve never actually tried Lemonade’s butterscotch blondie in-store. But, they had me at coconut on the ingredient list.
Like many kitchen-sink style recipes, this one begs for variation. Here, I swapped the pecans for almonds and the golden raisins for actual butterscotch chips. I’m also working on a holiday version that could make an appearance as a featured player in the Misanthropic Bake-a-palooza.
from The Lemonade Cookbook
- 2 C all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 3/4 C (1 1/2 sticks, 12 TBS) unsalted butter, cut into chunks
- 1 C dark (I used golden) brown sugar, loosely packed
- 1 1/2 C granulated sugar
- 2 large eggs at room temp.
- 1/2 C white chocolate chips
- 1/2 C pecans toasted and coarsely chopped
- 1/2 C golden raisins
- 1/2 C shredded sweetened coconut, toasted
- *Obviously I think the last four ingredients are open to interpretation. In this iteration I used butterscotch chips, white chocolate chips, toasted coconut and toasted almond slivers.
- Preheat oven to 350 degrees. Line a 9X13 inch pan with parchment and spray with non-stick cooking spray.
- In a medium bowl sift together flour, baking powder, baking soda and salt. Set aside.
- In a small heavy-bottomed sauce pan add the butter and swirl it around over medium heat until is melts and foams. Continue to cook it gently until it is a brown-amber color and smells nutty (about 5 minutes).
- Add the brown and granulated sugars. Stir to combine fully. Remove from heat and let cool for 5-10 minutes.
- Add butter mixture to a large bowl, beat in eggs (you don’t need a standing mixer for this).
- Fold in flour mixture until just incorporated.
- Fold in remaining ingredients. Pour batter into prepared pan smoothing the top with a spatula.
- Bake until the top is lightly brown and firm, 25-30 minutes. Cool completely in the pan on a rack. Cut into 2-inch bars.