Monday, May 02, 2005

Butterscotch Oatmeal Cookies

Butterscotch Oatmeal Cookies (Adapted from Baking by Flavor)

1 cup all-purpose flour
1 cup white whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground allspice
16 tablespoons unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon hot water
2 1/2 teaspoons vanilla
1 1/2 cups rolled oats
1 1/2 cups butterscotch chips
1/2 cup chopped walnuts, toasted

In a medium bowl, whisk together flours, baking powder, salt, baking soda, nutmeg and allspice.
In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla.

Add flour mixture, in two batches, beating just until combined - be sure to scrape down the sides of the bowl. Add the oats and mix until blended. Using a wooden spoon, fold in butterscotch chips and walnuts. Cover and refrigerate for a couple hours.

Preheat oven to 375

Scoop out heaping tablespoons of the dough and place on a parchment lined baking sheet. Bake until the middle looks just set and the edges begin to turn a light golden - about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.

Makes about 48 cookies.

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  1. Joe,
    Did you use quick oats or old fashioned oats?

  2. Michele - I always used old-fashioned, unless I note otherwise. I like the thicker texture to the oats, but you could use either.

  3. I just made these tonight. They're yummy, and my house smells great!

  4. Colleency - Thanks for the feedback! I'll have to make these again soon... we liked them quite a bit!