Oatmeal Butterscotch Cookies
Nov 8, 2023 21:20:20 GMT -5
Post by Honoria on Nov 8, 2023 21:20:20 GMT -5
OATMEAL BUTTERSCOTCH COOKIES
yield ABOUT 24 COOKIES
prep time 10 MINUTES
cook time 18 MINUTES
total time 28 MINUTES
INGREDIENTS
1 & 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups (297g) old-fashioned rolled oats
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (320g) butterscotch chips
INSTRUCTIONS
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking powder, cinnamon, and salt. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce the mixer to low speed. Gradually add the flour mixture, mixing just until combined or a few small streaks of flour remain.
Stir in the butterscotch chips.
Scoop the dough in 3-tablespoon portions, roll into balls between the palms of your hands, and place onto the prepared pans, leaving about 3 inches between the cookies.
Bake one pan at a time for 15 to 18 minutes, or until the cookies are golden brown.
Place the pans on wire racks. If you like, use a flat-bottomed spatula (like a cookie spatula) to flatten the tops of the cookies when they come out of the oven. After the cookies have cooled for 5 minutes, transfer them from the pan directly onto a wire rack to continue cooling.
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yield ABOUT 24 COOKIES
prep time 10 MINUTES
cook time 18 MINUTES
total time 28 MINUTES
INGREDIENTS
1 & 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups (297g) old-fashioned rolled oats
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (320g) butterscotch chips
INSTRUCTIONS
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking powder, cinnamon, and salt. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce the mixer to low speed. Gradually add the flour mixture, mixing just until combined or a few small streaks of flour remain.
Stir in the butterscotch chips.
Scoop the dough in 3-tablespoon portions, roll into balls between the palms of your hands, and place onto the prepared pans, leaving about 3 inches between the cookies.
Bake one pan at a time for 15 to 18 minutes, or until the cookies are golden brown.
Place the pans on wire racks. If you like, use a flat-bottomed spatula (like a cookie spatula) to flatten the tops of the cookies when they come out of the oven. After the cookies have cooled for 5 minutes, transfer them from the pan directly onto a wire rack to continue cooling.
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