Undoubtably, there are times in our lives when we yearn for a sweet treat, but just can’t pinpoint what that loudmouth tooth is craving. A trip to the fridge or the pantry yields nothing. Nada. Zip.
Around here, there are similar occasions when the Minions request cookies, but can’t make up their minds or reach an agreeable consensus. Son A prefers a spice, molasses or oatmeal cookie. Son B likes over-the-top sugary sweet goodies loaded with icing and chocolate. Regardless of what is baked, there is no doubt the treats will be gobbled down. But I’ve learned to streamline my baking into one cookie I can guarantee everyone will go back for–the Butterscotch-White Chocolate Oatmeal Cookie.
Loaded with butterscotch and white chocolate chips, Son B is happy. The quick-cook oats, cinnamon, and pecans makes Son A smile. Heck, even The Hubby goes in for a cookie or two. My cookie-munching Pop appreciates them in cookie care packages too. (They package great and ship beautifully in the mail.) Winner, winner!
There’s truly nothing fancy about these drop cookies or making them, but there are a few tips I have figured out from baking dozens and dozen of them:
- Use room temperature butter and eggs. Beating the butter, sugar, eggs, and vanilla into a fluffy heap is essential to making an airy oatmeal cookie. Room temperature ingredients help get there.
- Don’t over bake. It’s really easy to want these cookies to be a deep golden brown. That’s great if you want a really crisp cookie. (Son B loves them that way to dunk in cold milk!) But baking them to a pale golden brown yields softer, chewier cookies with a slight crisp.
- Portion and freeze to bake later. Freeze mixed and portioned cookie dough onto cookies sheets until solid. Store dough balls in a freezer safe bag or container. When freshly-baked cookies are needed or a late-night craving kicks in, position the dough on baking sheets as the oven comes to temperature. Bake as directed and enjoy.
Butterscotch-Chocolate Oatmeal Cookies
This cookie combines two household favorite cookies into one! White chocolate and butterscotch chips appease one son’s sweet tooth, while oatmeal and cinnamon feed the other’s need for a substantial cookie to dunk in cold milk.
- Yield: 24–26 Large Cookies 1x
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs, at room temperature
1 tsp. vanilla
2 cups quick-minute oats
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt (kosher, table or sea)
1 tsp. ground cinnamon
1–1/2 cups chopped pecans
1 cup butterscotch chips
1 cup white chocolate chips
Instructions
Preheat oven to 350 degrees F. Line 2 to 3 baking sheets with parchment, Silpat liners, or grease. Set aside.
Using a standing or hand-held mixer and a large bowl, cream the butter, granulated and brown sugars together until light and fluffy. Add the eggs and vanilla. Continue beating until fluffy and pale in color. Stir in oats, flour, baking soda and powder, salt, and cinnamon until just combined. Stir in pecans and chips to evenly combine. Using a large tablespoon or a #20 ice cream scoop (3 tbsp. size), drop cookies onto prepared baking sheets about 2-inches apart. Bake for 14-16 minutes until pale golden around the edges. If you want a crispier cookie, bake for an additional 2-3 minutes until golden brown. Remove from oven and let cool on wire racks. Cookies will store in a sealed container for up to a week.
Notes
If you prefer a smaller cookie, spoon by 1 tbsp. amounts onto the prepared sheets. Bake as directed above for 8 to 10 minutes, or until pale golden brown.
IMNPB
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