When it comes to sweet treats, baked goods rank the very highest in my book. I could take or leave candy, but a cookie or a brownie? I’m all in every time. And these Scotchies are no exception! Perfectly chewy and loaded with butterscotch chips, there’s so much to love about this easy recipe. A hefty amount of oats give the cookies plenty of texture and a spoonful of molasses sneaks in just a hint of smokiness. All in all, it’s a top notch cookie that every baker needs in their collection.
Butterscotch has always been such a nostalgic flavor for me. I think it all comes back to eating butterscotching pudding at my grandma’s house, or maybe it was those hard Werther’s candies that relatives would have in their candy bowls. Wherever this feeling comes from, butterscotch holds a special place in my heart (and tummy). I’m sure many of you can relate!
INGREDIENTS
- 1 ½ cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 cup butter (2 sticks), room temperature
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla
- 3 cups old-fashioned oats
- 1 ½ cups butterscotch chips
PREPARATION
- In a medium bowl, add flour, baking soda, salt, and cinnamon. Whisk until combined. Set aside.
- In a large bowl, combine the room temperature butter, brown sugar, and white sugar. Mix until smooth and creamy.
- Add eggs, molasses, and vanilla to butter mixture and beat until combined.
- Slowly add the dry ingredients and mix until evenly combined.
- Fold in the oats and butterscotch chips. The dough will be thick.
- Cover and refrigerate dough for a minimum of 30 minutes.
- Preheat oven to 350 degree F and line a baking sheet with parchment paper.
- Roll dough into small balls and arrange on cookie sheet.
- Bake for 11-13 minutes or until cookies begin to brown around the edges.
- Allow cookies to cool for at least 5 minutes before removing them from the cookie sheet.
Source : Allrecipes.Com
