Recently I had a request to bake some chewy butterscotch oatmeal cookies, a favourite of his from childhood. Now . . . I don’t actually like butterscotch chips . . . so I made a few cookies with chocolate chips instead (smart, huh?). They were all really delicious (to different people, depending on their feelings about butterscotch chips), and my apartment smelled amazing for a few days, thanks to those butterscotch chips.
Since I have this thing against butterscotch chips I figured I should at least get the best ones I could find. Most stores sell the typical (waxy) Hershey’s, Nestles, or store brand (but if you actually like butterscotch chips I’m sure these are just fine), so I had to do quite a search for a store in Vancouver that sold some of a higher quality. I was able to find Guittard butterscotch chips at the Gourmet Warehouse. Pretty much anything you need for baking can be found there – and they do online orders too!
The original recipe is from this website. It was written as a plain oatmeal cookie recipe, so I just added the chips to it and omitted the cinnamon. I made one mistake when I was mixing my dough – I used 1/2 a cup of white sugar instead of 1/4 cup. Normally I try to use less sugar, but these were perfect this way, so I won’t mess around with the sugar amount in this version of the recipe.
What you need:
- 1/2 cup butter, almost melted
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla
- 2 teaspoons molasses
- 1 & 1/2 cup quick rolled oats
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- a pinch of ground nutmeg
- 1 cup butterscotch or chocolate chips
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Preheat the oven to 350F and line a baking sheet with parchment paper.
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Heat the butter until it is almost all melted, then pour it into a large bowl with the sugars. Beat for 2-3 minutes, until it is nice and fluffy.
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Add the egg, vanilla and molasses and mix just until combined.
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Add the oats, flour, baking soda, salt and nutmeg, again mixing until just combined. Mix in the chips, if you are using them.
- Scoop the dough using a medium cookie scoop (1 & 1/2 tablespoons) and place on the parchment-lined baking sheet, leaving some room for them to spread.
- Bake for about 9 minutes, until the cookies are lightly browned, making a cookie that is still doughy in the middle.
- Leave on the baking sheet for about 5 minutes before removing to a wire rack to cool.
- Allow the cookies to cool completely before storing in an airtight container. But . . . you will want to taste one while they are still warm . . .
This cookie monster stole a cookie
Trust in Kim (she will guide thee) 
Looks yummy.