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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Oatmeal Butterscotch Cookies Recipe

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This recipe for Oatmeal Butterscotch Cookies is from Recipes for a Bride, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 c. All-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
3 c. oatmeal
12 oz butterscotch chips
3/4 c white sugar (minus 1 tbsp)
3/4 c brown sugar (plus 1 tbsp)
2 eggs
1 c butter
1 tsp vanilla
Directions:
Directions:
Preheat the oven to 375F

Beat butter, white sugar, and brown sugar on high for 3 minutes. The slight variation on sugar from the traditional recipe creates a more chewy cookie. Add the vanilla and eggs. Continue to beat for 3 more minutes.

Sift together the flour, salt, baking soda, cinnamon, and oatmeal. Yes, really use 1 tbsp of cinnamon so the flavor pops. Incorporate dry ingredients into the butter/sugar/eggs/vanilla mixture. Once barely incorporated, add the butterscotch chips.

Portion into generous tsp size balls and bake on parchment lined baking sheets for approximately 9 minutes. Cookies should look just barely set with a light golden appearance. Allow cookies to cool on baking sheets for 2 to 3 minutes and then transfer to wire racks to finish cooling.
Number Of Servings:
Number Of Servings:
3.5 dozen
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Michael Hoadley's favorite cookies.

 

 

 

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