Baking Oatmeal Butterscotch Cookies
Home-baked Treat to Serve as an After-School Snack for Kids
Aug 30, 2009
It's often difficult to improve on classics such as oatmeal cookies, but experiments in the kitchen often yield some surprising results. This recipe for Oatmeal Butterscotch Cookies is no exception. These exquisite cookies are filled with butterscotch pieces, chocolate chunks and dried sweet cherries. This recipe was inspired by a cookie recipe from Torie Hallock, who lives in rural Maine. Torie enjoys using the finest and most delicious ingredients in her cooking.
The oatmeal-cookie dough can be baked immediately, refrigerated for one to two days or frozen for up to one month. These cookies also make an excellent after-school snack. Served with a glass of milk, they're a great way to greet the kids when they arrive home from school.
RECIPE
Oatmeal Butterscotch Cookies
Makes about two dozen 3-inch cookies
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup dried sweet cherries
- 1 cup semisweet chocolate (4 1/2 ounces), coarsely chopped
- 1 cup butterscotch baking pieces (5 1/2 ounces)
Directions:
- Sift together the flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, about 3 to 5 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla extract; mix to combine. Scrape down the sides of the bowl.
- Add the sifted flour in small batches to the creamed butter in the bowl of the mixer on low speed until just combined. On low speed, add the rolled oats, cherries, chocolate and butterscotch baking pieces and mix to combine.
- Divide the dough into three equal portions. Roll each portion into logs measuring approximately 1 1/2 inches in diameter. Wrap each log in plastic wrap. The logs of cookie dough can be frozen, chilled in the refrigerator for 1 to 2 days or baked immediately.
- When ready to bake, center two racks in the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Slice the logs of cookie dough into 3/4-inch rounds. Bake the cookies on the parchment-lined baking sheets, until golden brown about 8 to 10 minutes. Remove from the oven, and transfer to a rack to cool.
SOURCES
Dried bing cherries,
$2.99 for 8 ounces
234 North Capitol Avenue
San Jose, CA 95127-2370
408-258-2900
Valrhona semisweet chocolate,
$19.99 for 2.25 pounds
New York Cake and Baking Distributor
56 West 22nd Street
New York, NY 10010
212-675-2253 or 800-942-2539
Butterscotch baking pieces
Available in supermarkets and grocery stores
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