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Butterscotch Oatmeal Cookies

March 21, 2013

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I made some awesome Chunky Blondie Bars the other day. They had chocolate chips, butterscotch chips, chopped walnuts, and sweetened shredded coconut in them. They were pretty darn awesome. But they left me with half a bag of butterscotch chips without a purpose. I hardly ever bake or do anything with butterscotch chips so I knew that they would be there for an endless amount of time unless I set out to specifically use them up. It didn’t take me long to remember these Butterscotch Oatmeal Cookies that I had made once before.

I had actually forgotten how good these cookies were though. They are essentially just an oatmeal cookie dough without raisins or spices. Instead these cookies employ toasted chopped pecans and butterscotch chips. SO very yummy. Butterscotch chips are kind of caramelly in nature so they paired really well with the toasted, nuttiness of the pecans. Gosh, how I love toasted pecans… they are without a doubt my favorite nut. I still recall the day I first had Pecan Pie (LOVE!)… but that’s another story entirely.

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These Butterscotch Oatmeal Cookies are easy to make- just your average drop cookie dough. They bake up with a delicious chewiness and slight crispness around the edges. I froze by cookie dough balls and baked them straight form the oven. That’s why my cookies don’t have much spread factor, but I don’t mind- they still taste great! Plus, I think it is the most convenient thing to be able to freeze and bake cookie dough. I pretty much do it with all the cookies I make. I halved this batch, froze them, and baked some off for a few days until I had devoured the whole bunch hehe : D

Butterscotch Oatmeal Cookies
Author: 
Serves: 4½ dozen
 
Ingredients
  • 1 cup butter, softened
  • 1½ cups firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 (11 ounce) package butterscotch flavored morsels
  • 1 cup chopped pecans, preferably toasted
Instructions
  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, mixing until fluffy.
  3. In a medium bowl, combine flour, oats, baking soda, and salt. Gradually add to butter mixture, beating until combined. Stir in butterscotch-flavored morsels and pecans.
  4. Drop cookies by tablespoonfuls, 2 inches apart, on prepared baking sheets. Bake for 10 to 12 minutes, or until lightly browned. Let cool on pans for 2 minutes. Remove from pans and cool completely on wire racks. Store in airtight container.
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{ 6 comments… read them below or add one }

Rosie @ Blueberry Kitchen April 2, 2013 at 3:30 pm

Oh yum, your cookies look delicious!

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lmachell April 2, 2013 at 6:22 pm

Thanks Rosie!

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Jess Wakasugi {Life's Simple Measures} April 2, 2013 at 8:10 pm

Came across your post via Tastespotting and I just LOVE your blog. Beautiful pictures and mouthwatering recipes, glad to be your newest follower! :)

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lmachell April 6, 2013 at 7:55 pm

I am so happy to hear that- thank you Jess!

Reply

Sarah June 26, 2013 at 11:10 am

Saw this recipe on Pintrest. They look great. Making them right now! Even if they weren’t frozen before hand, they still don’t have any spread-factor. I hope they don’t try out and get hard this way. However, fresh, they taste great!

Reply

lmachell June 26, 2013 at 8:36 pm

Yeah, they definitely don’t need to be frozen or refrigerated. Hope you enjoy them!

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