When I was a kid, I hated butterscotch. Detested it. My mom would make rice crispy treats and add a package of butterscotch chips and I wouldn’t touch them with a 10-foot pole. But, as I’ve gotten older, my picky palate has improved.
I mean, I love Almond Joy candy bars now. Like, love to the nth degree. And I used to hate coconut more than I hated butterscotch. So I thought it might be time to give butterscotch another try.
Recently I needed yet another cookie for a potluck. I wanted something without chocolate for those (confusing) people who don’t like chocolate. I knew I wanted to make an oatmeal cookie and that’s when it hit me to try butterscotch again (as an adult).
These cookies don’t disappoint. I made a double batch (doubling the ingredients works just fine) and gave some away as gifts. Everyone I gave them too came back at me with a resounding “those were awesome!” I took them to the potluck and had the distinct pleasure of watching people go back to the table for seconds (and thirds). I wish I could claim the recipe as my own, but I can’t. It’s an adaption of the “Vanishing Oatmeal Cookie” recipe off an old box of Quaker Oats. I’m not even sure if they include that recipe on the canisters anymore, but I’ve had it written down since I was a teenager. It’s my go-to oatmeal cookie.
If you think you’re not a butterscotch fan, give these cookies a try and see if they can change your mind. I know they changed mine!
1cuppacked brown sugar
¾cupwhole wheat flour
Preheat oven to 350°. Line your baking sheets with parchment paper or silpat liners.
Mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the eggs and vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and butterscotch chips.
Drop by tablespoonfuls onto your prepared baking sheets. I like to use a 2 tablespoon sized ice cream scoop for this so the cookies will all be the same size.
Bake 10-12 minutes. Cool five minutes and then remove from pan to cool completely.