Tuesday, July 22, 2008

candy is dandy, but liquor is quicker

[needing a "thank you" gift for my hairdresser] + [wanting to try out my freshly bought cookie scoop] = oatmeal butterscotch cookies!

i love math :]

very tasty [even though i'm not the biggest fan of butterscotch] and super easy to make. i did reduce the cooking time from the original recipe because my first batch got a little too crispy. the cookie scoop worked wonderfully and gave me 54 pretty uniform cookies. they were just the right size, too, which is great considering i'm typically pretty heavy-handed when it comes to drop cookies [as you can tell from my mrs. field's cookies].

oatmeal-butterscotch cookies
[from baking bites]

3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
3/4 tsp salt
3 cups rolled oats
1 1/2 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 8-10 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.