Monday, June 27, 2011

Butterscotch Oatmeal Cookies

OMG OMG OMG OMG!!!! These cookies are UNREAL! I normally am not a cookie person but these cookies did not last on my counter long AT ALL. My husband and I literally ate a half batch of these cookies in TWO days! That was approximately 2 dozen cookies. I ate a dozen cookies in two days! Can you say sugar overload? But seriously, these cookies are just as good  hot as they are at room temperature. I am going to make another batch ASAP! I hope you enjoy these as much as I did! Thank you!

¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1½ cups old fashioned oats
¾ cup shredded coconut

¾ cup butterscotch chips

1. Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  
2. In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside.  
3. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla.  
4. With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut and butterscotch chips until evenly combined.
1. Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

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