I am over summer. If you are up north, you are probably shaking your head in stunned silence. I probably would be to if I had to deal will -20 degree temperatures. Those of you in the south, however, are probably over summer also. Anyway, since there were a few days of reasonable weather, I decided to make a fall-esc cookie to celebrate.
And here it is! These cookies are now one of my favorite recipes. They have a nice chewy texture, a good note of spice, and the perfect balance of butterscotch chips and oatmeal. I believe you will also find them to be quite easy to make, and versatile, as this recipe would also work great with raisins, chocolate chips, or white chocolate chips.
*Sorry for the long delay in posting. I will be back to my normal once or twice a week schedule*
Servings: Makes 20 cookies
1 1/4 cups all-purpose flour
1/2 cup old fashioned oats
1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 cup salted butter, softened
3/4 cup brown sugar (packed)
2 tablespoons white sugar
3 egg yolks
1 teaspoon vanilla extract
1 cup butterscotch chips
In a medium bowl whisk together flour, oats, baking powder, baking soda, cinnamon, ginger, and nutmeg. Set aside.
In an electric hand or stand mixer, cream the and sugars on medium-high speed until completely combined and fluffy (roughly two minutes)
Add in egg yolks, one at a time, scraping down the bowl after each addition.
Add the vanilla extract.
Carefully add the dry ingredients into the wet ingredients, beat on low speed until combined. Add the butterscotch chips.
Cover dough with plastic wrap and place bowl in the refrigerator to chill for at least one hour, and up to 3 hours.
Once you are ready to bake them, preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper.
Scoop tablespoon sized balls of dough out, roll them into balls, and place on the prepared baking sheet. Bake for 10-11 minutes (they will be soft in the center). Let the cookies to cool for 10 minutes on the baking sheet before transferring to a cooling rack.
Recipe adapted from Baker By Nature’s Butterscotch Oatmeal Cookies
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