You might call these Oatmeal Butterscotch cookies, but around here Oatmeal Scotchies is a much better name. I have a recipe for these, but they often come out crunchy and I was looking for a softer cookie. I found one, tweaked it and fell in love with this cookie all over again. I made these for our babysitter since last night was her last night for the time being (since Auntie RoRo gets here TOMORROW! and she turns into our babysitter, hehe). Little did I know it was going to make 5 dozen (yes, 60!) cookies. So I made the Farmer take some to his girls soccer practice and I toted the rest with me to class (and forced them on my students).
I came home with 6 cookies. Clearly they tasted terrible. Anyway, I was able to snap a quick photo of the last 3 and am now going to stop rambling and share this amazing cookie recipe with you.
The Recipe: Oatmeal Scotchies
What you need:
1 cup butter (softened)
1 cup sugar
1/2 cup brown sugar (unpacked)
1/4 cup honey
2 tsp vanilla
2 eggs
1.5 cups white flour
.5 cup whole wheat flour
1 tsp baking soda
1.5 tsp baking powder
1 tsp cinnamon
3 cups oats
1 pkg butterscotch chips
1/2 cup pecans (optional)
Preheat oven to 350 degrees.
Place sugars, honey and butter in your mixer (use paddle attachment) and beat for about 3 minutes. Add eggs and vanilla. Beat 3 more minutes. Pour in flours, baking soda, baking powder, cinnamon and oats. Beat for another minute. Remove bowl from mixer and stir in butterscotch chips and pecans.
Roll into balls and place on well greased cookie sheet.
Bake 8 minutes. Allow to cool slightly, then transfer to wire rack. Do not overbake! 8 minutes is plenty of time!
Makes approximately 5 dozen cookies.
I didn't use pecans, but thought these cookies needed some nuts. I love that I only used 1 bowl (I'm not big on mixing dry ingredients separately), which made clean up MUCH easier. These cookies are so soft and so yummy (and completely unhealthy).
