thecookieblogger.com

when i was young, i loved my-t-fine butterscotch pudding. it was one of those treats that really ‘hit the spot’, especially on cool autumn days. as an adult, i’ve revisited that butterscotch pudding when i’ve been with family in new york, and it’s just not the same. nowadays, it’s too sweet and has a bit of a metallic taste, so it’s another case where i should have left my food memories alone. but loving the taste of butterscotch, i longed to find a cookie that could incorporate the flavor, yet not be too sweet. this oatmeal scotcheroo cookie uses those nestle toll house butterscotch flavored morsels, which when eaten out of the bag are way too strong, but when mixed in a cookie batter and baked, tone down a bit to add just the right amount of butterscotch and just the right amount of sweetness to a perfectly delightful oatmeal cookie.

for a bit of variety and an added texture, feel free to add 1/2 cup of toasted and chopped walnut pieces to the batter. these will be a hit with young and old alike!

oatmeal scotcheroos
ingredients:
1 1/4 cups all-purpose unbleached flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated baker’s sugar
3/4 cup packed light brown sugar
1 1/2 teaspoon vanilla extract
3 cups quick or old-fashioned oats
1 11oz. package (approximately 1 2/3 cups) butterscotch flavored morsels

instructions:
1. preheat oven to 350 degrees.
2. combine flour, baking soda, cinnamon and salt in a small bowl and set aside.
3. beat butter, sugars, eggs and extract in a large mixing bowl until soft and fluffy.
4. gradually add flour mixture.
5. stir in oats and morsels just until mixed. do not overmix.
6. drop by rounded tablespoons onto parchment-lined cookie sheets.
7. bake for 7-8 minutes – cookie will be chewy. (if you want crispy cookies, bake 9-10 minutes)
8. cool on baking sheet for 1-2 minutes then remove to wire racks to cool completely.
enjoy!

yield: makes about 3 1/2 dozen cookies.