Butterscotch Oatmeal Cookies
Butterscotch & oatmeal make the perfect pair for cookies that you’ll love to bake & share in every season. These cookies are thick little mounds of goodness, slightly crunchy on the outside and soft in the middle. I like them best with coconut & pecans or walnuts added in.
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 extra large eggs (duck eggs are best!)
- 1 t. vanilla
- 1-3/4 cups flour
- 1 t. baking soda
- 1/2 t. salt
- 1/2 t. cinnamon
- 1/4-1/2 t. nutmeg
- 3 cups quick oats
- 1 package butterscotch chips (11 oz.)
- 1/2 cup shredded coconut, optional
- 1/2 to 3/4 cup chopped pecans or walnuts, optional
In a large mixing bowl, beat butter, sugars, eggs, & vanilla until just well-combined. **Overmixing cookie dough results in flat, crispy cookies…did you know that?** Add flour, soda, salt, cinnamon, & nutmeg, & beat until just combined once again. Stir in the oats, butterscotch chips, coconut, and nuts.
Refrigerate dough at least 30 minutes. 15 minutes before baking, preheat oven to 375 degrees and line baking pans with parchment paper. I think good baking pans make ALL the difference, & my favorite are Williams Sonoma Goldtouch Sheet Pans. Form dough into rounded tablespoon-sized balls (I roll them slightly by hand to compress into balls), & bake 12 per cookie sheet for 9-10 minutes. Remove from oven & cool on baking sheets for 2 minutes before removing to cool completely on wire racks. Makes 4-1/2 to 5 dozen cookies.
This recipe turns out right every time, & I think you’ll agree! Pour a nice cold glass of milk, dunk a cookie or two, & enjoy!