I hope everyone had a great Mother’s Day weekend! I was unable to spend my first Mother’s Day (yup, I consider myself a mother since I’m 30 weeks pregnant) with my husband since he had to travel to Sweden for work. However, we spent a lovely Saturday together and he gave me a beautiful bouquet of flowers and a gorgeous pair of diamond earrings. I know, I’m a very lucky woman!
Since he was going out of the country for work I decided to bake him something to bring with him. When I asked him what he wanted he instantly said Oatmeal Butterscotch Cookies. So, that’s exactly what I made him. I have tried a few different recipes but I’ve never found the one that we both truly loved, until now. Most of the recipes I’ve tried the cookies spread too much while baking, which resulted in flat cookies. These did no such thing. They baked perfectly and are now my go-to oatmeal butterscotch cookie. I love the combination of oatmeal and butterscotch in this cookie, great choice hubby! You really need to make these. And soon!
Oops, I got a kitty in the picture…..
Oatmeal Butterscotch Cookies
Yield: About 3-4 dozen cookies, depending on size
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashion oats
1 package of butterscotch chips
Heat oven to 375°F.
Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Source: slightly adapted from Two Peas and their Pod