So I decided to 'wing it' slightly with this one, and quite frankly they came out pretty good if I do say so myself. Chocolate chips were going to be my next choice but, yeah, you guessed it - no chocolate chips either (I really do need to do a grocery shop), so instead what I found were butterscotch chips. If I make these again I would probably put maybe another cup of oatmeal in, but then they might not come out as chewy as these did, so I don't know yet. I've written the recipe below exactly as I made them, so you'll all have to try them yourselves and make your own alterations. Enjoy :o)
Chewy Butterscotch Cookies
Yields about 50 cookies
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
1 3/4 cups all-purpose flour
2 cups rolled oats
1 1/2 cups butterscotch chips
- Preheat oven to 375 F.
- In a mixing bowl beat butter with an electric mixer on medium to high speed for about 30 seconds.
- Add both sugars, baking soda and salt and beat until combined, scraping down edges occasionally.
- Beat in eggs and vanilla until combined.
- Add flour and mix. Add oats and butterscotch chips and mix until combined (you may have to mix by hand near the end to incorporate everything.)
- Cookie dough is quite sticky but form into teaspoon size balls or drop by heaped teaspoons, 2 inches apart onto ungreased cookie sheets.
- Bake for 8-10 minutes or until golden brown. Let stand on cookie sheets for 1 minute and then transfer to wire racks to cool completely.
goodness, I'm so organised at times :o)
don't forget to scrape down the edges - which I did right after this shot :o)
I sometimes worry at this stage because it doesn't always look very appetising.
looking like tasty little soldiers.
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