Recipe: Butterscotch and Chocolate Chip Oatmeal Cookies

Last Friday, I decided to make some cookies to take to Boyfriend's office. I had been wanting to use up the remainder of some butterscotch and chocolate chips that were sitting in the cupboard and this seemed like the perfect excuse.

I remembered my friend Danielle mentioning something called an Oatmeal Scotchie and I thought that might be a good way to use up the chips. After a quick Google search, I decided to go with this recipe from VeryBestBaking.com.

Unfortunately, I didn't exactly have a ton of butterscotch or chocolate left, so they came out a little sparse in the chip department. And they also seemed a *tad* dry. But these issues could totally be user errors. It's been known to happen.

Anyway, they were still totally edible. And great for a "Round #2" dessert. (You'll see at the end...)


OATMEAL SCOTCHIES

INGREDIENTS
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla
3 cups quick or old-fashioned oats
1 2/3 cups butterscotch chips

DIRECTIONS
1. Preheat oven to 375F (190C).

2. In a small bowl, combine flour, baking soda, salt, and cinnamon.

3. In a large bowl, beat butter, sugars, eggs, and vanilla. Gradually add flour mixture.

Stir in oats and chips. Drop by rounded tablespoon onto ungreased baking sheets.

Note: I always use parchment lined baking sheets. I've read they prevent cookies from flattening out and sticking. Also, if you have Silpat, use those. Word on the street is, they are "the bomb."

4. Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Remember the Round #2 dessert? 

Here it is, in all its glory...

Ice Cream Sandwiches.

Boner'ppetite!