Thursday, August 25, 2011

Oatmeal Butterscotch Cookies

It's only my third post, and I've already goofed -- I made a recipe tonight and forgot to take pictures!  Oops!  So instead, I'll give you another one.

Last weekend was a BBQ at a friend's place, so I made these for everyone, because I was curious and wanted to compare them to my stand-by oatmeal cookie.  I've got to say, these new ones are good, chewy, flavourful,  and easy to make.  But, at the end of the day, they're no Hershey's.  But maybe I'm a little prejudiced.  As much as I love butterscotch, toffee wins if there's a choice to be made!

Oatmeal Butterscotch Cookies

Makes about 30 cookies (with small ice cream scoop)

Ingredients:
¾ cup white whole wheat flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp sea salt
8 tbsp softened unsalted butter
3/4 cup Sucanat
1 large egg
½ tsp vanilla extract
1½ cups old fashioned rolled oats
¾ cup unsweetened coconut
½ cup butterscotch chips
¼ cup toffee bits

Directions:
Preheat the oven to 350˚ F.
Line baking sheets with parchment paper. (Don't forget this part or your cookies will be ruined!)

In a medium-sized bowl, combine the whole wheat flour, baking soda, cinnamon and sea salt.  Stir to blend, and set aside.

In the bowl of an electric mixer, combine the room-temperature butter and Sucanat and beat on medium-high speed until light and smooth, about 2-3 minutes. (Don't skip this step! It makes a difference in the end.)  Beat in the egg and the vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated. On lowest speed, mix in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

Drop scoops of dough (from small ice cream scoop) onto the parchment-lined baking sheets, a few inches apart.

Bake for 12 minutes, until just set and light golden, rotating the pans halfway through baking.  Be careful not to over-bake, or the cookies will be more crispy than chewy and will be less flavourful!

Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

Last (and most important step) take a big bite and enjoy :)

Recipe adapted from Annie's Eats, originally from Taylor Takes a Taste.

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