Happy Tuesday Everyone! It’s been a busy week with Easter but I finally have some down time to post again. My Easter and Good Friday was eventful...lots of family gatherings, cooking, and even a birthday celebration. It was a much needed long weekend though as I knew this work week was going to be a crazy one. Luckily I have some cookies stashed away from my weekend baking binge, and they are really helping me cope with the busy days. They are not the healthiest cookie out there but they sure are good!!
I wanted to make some cookies that my little cousins would enjoy on Easter and since I recently made the chewy chocolate chip cookies I decided to go with butterscotch chips. These cookies turned out really good and made over 24 cookies! They were chewy, soft and full of butterscotch flavour! Some of the butterscotch hardened around the edges of some cookies and it basically tasted like a skor/heath bar, it was delicious, I saved those ones J
This is a great recipe if you want to whip up a quick and large batch of cookies for a potluck or event, I was surprised at how simple the recipe was and how quick the baking time was. If you’re a fan of butterscotch then you have to try these out, you will love them!
Butterscotch Oatmeal Cookies
3/4 cup butter, softened
3/4 cup cane sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl beat the butter or margarine, cane sugar and brown sugar together. Add the eggs and vanilla, beating well.
Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.