Chewy Oatmeal Butterscotch Cookies (or Chocolate Chip)

Butterscotch and Chocolate Chip Cookies - trustinkim

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
What you do:
  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. 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.
  3. Add the egg, vanilla and molasses and mix just until combined.
  4. Add the oats, flour, baking soda, salt and nutmeg, again mixing until  just combined. Mix in the chips, if you are using them.
  5. 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.
  6. Bake for about 9 minutes, until the cookies are lightly browned, making a cookie that is still doughy in the middle.
  7. Leave on the baking sheet for about 5 minutes before removing to a wire rack to cool.
  8. Allow the cookies to cool completely before storing in an airtight container. But . . . you will want to taste one while they are still warm . . .


cookie monster - trustinkim

This cookie monster stole a cookie

Salted Caramel Dark Chocolate Cookies

salted caramel dark chocolate cookies - trustinkim

Delicious, not photographic.

That’s the subtitle to this recipe.

This year I thought I’d pull out all the stops for the holidays – make fudge, stollen, licorice caramels, and four kinds of cookies, one of which would be hand decorated with icing and sprinkles. But then I experienced fail after baking fail. Still edible, but a little embarrassing to give away – they are supposed to look pretty!

But these chocolate caramel cookies . . . they are awesome, and pretty much a success!

No, the photo doesn’t show them oozing caramel – because they just wouldn’t ooze when i broke them open and needed them to ooze. But they are decadent –  a dark chocolate cookie, dark chocolate chips, soft caramel inside, a little fleur de sel on top.

This recipe was created by Sally who has created an amazing blog called Sally’s Baking Addiction. She has so many awesome recipes that I wish I had the time to try out. I hope you will have time to explore them. The only change I made to the recipe was to use fleur de sel rather than coarse sea salt, because I prefer the finer grain on baked goods.

You do need to plan ahead for this one – part of my problem with all these holiday recipes, for me, has been not planning ahead for doughs that need to be refrigerated – like this one. So you can make the dough a few hours ahead, or the night before and store in the fridge.

The beautiful plate in the photo is handmade by my talented friend, Gary Leung. I guess he’s gonna need some of these cookies . . .

What you need:

  • 1 cup all-purpose flour
  • 2/3 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons milk
  • 1 & 1/2 cups dark chocolate chips (I like Ghirardelli bittersweet, 60% cacao)
  • 3 packages of Rolos
  • fleur de sel for sprinkling

What you do:

  1. Sift the flour, cocoa, baking soda and salt into a bowl.
  2. Cream the butter for half a minute, then add the sugars and cream until light and fluffy. Beat in the vanilla, scraping the batter down the sides of the bowl.
  3. Slowly add the dry ingredients to the butter mixture.
  4.  Stir in the milk to make a sticky dough, then fold in the chocolate chips.
  5. Chill for at least 2 hours. I let mine sit overnight in the fridge.
  6. Take the Rolos out of their packaging. Preheat the oven the 350F and line baking sheets with parchment paper.
  7. Scoop two pieces of dough, about a tablespoon each, and flatten them a little. Then form them around one Rolo, pushing the edges together so the caramels are sealed inside. Place on the baking sheet far enough apart so they won’t melt into each other when they spread-and they spread a fair bit.
  8. Before popping in the oven, sprinkle each cookie with a little fleur de sel. Bake for 11-13 minutes. The cookies will seem very soft; allow them to cool on the cookie sheet for at least 5 minutes before removing to a wire rack to cool.
  9. When completely cooled, store in an airtight container for a few days. I did not experiment with freezing these, but I don’t see why that wouldn’t work. I did keep a portion of the dough in the fridge to make a few days after I baked the first day, which I thought was a pretty good idea!