I almost hesitated to share this recipe with you because it is basically a quintessentially North American type of recipe . . . using Butterscotch Chips, which are not readily available over here in the UK. You can get them from an American grocery supplier called SKYCO, but at a premium price. (£4.78 for an 11 ounce bag, which is the equivalent of $7.31 American. I don't know if that is good or not, but it seems pretty pricey to me!)
My good friend April (Dimples And Delights) sent me a care package some time ago filled to the brim with all sorts of baking chips . . . mint chocolate, cinnamon, butterscotch, peanut butter . . . it was so very kind of her to do so. I put them in the freezer so that I could ration them without them going off and today I decided to use some of the butterscotch ones to make these cookies for the Missionary lads who are coming fur supper today. A little taste of home perhaps.
But don't think you can't make these without butterscotch chips! You could use white chocolate chips or milk chocolate chips . . . fudge bits . . . a combination of all three, or two, or whatever! They would be delicious irregardless. I don't think anyone would refuse one just because there were no butterscotch chips in them!
They're sweet and buttery . . . with crisp edges and chewy centers . . . stogged full of wholesome oats, sweet chunks of fudgy bits of butterscotch . . . toasted walnuts. Altogether very pleasing indeed. I think the lads will enjoy them, and I'm happy for that . . .
They're so good, I don't want a lot of them hanging around here for very long! ME = No Willpower when it comes to cookies . . . especially homemade cookies. Sigh . . .it's not easy being good . . .
*Butterscotch Oatmeal Cookies*
Makes about 3 dozen large cookies
These are buttery, sweet, and laced with lots of oats, walnuts and butterscotch bits. If you can't get the butterscotch bits you could use an equivalent amount of fudge bits and white chocolate chips, or a mix of white and milk chocolate bits. They will be delicious in any case!
225g (1 cup) of unsalted butter at room temperature
200g of dark soft brown sugar (1 cup lightly packed)
191g of granulated sugar (1 cup)
2 extra large free range eggs, at room temperature
2 tsp vanilla extract
160g of plain flour (1 1/2 cups)
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
250g of old fashioned oats (3 cups)
360g of butterscotch chips (2 cups)
60g of chopped toasted walnuts (1/2 cup)
Preheat the oven to 180*C/350*F/ gas mark 4. Line several large baking trays with baking paper. Set aside.
Cream together the butter and the sugars until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla. Sift together the flour, baking powder, cinnamon and salt. Slowly beat the flour mixture into the creamed mixture. Stir in the oats, butterscotch chips and walnuts to combine.
Drop by rounded TBS onto the prepared baking sheets, leaving 2 inches between each. Bake for 12 to 15 minutes until lightly browned on the edges. Let cool on the baking sheets for 5 minutes before scooping off onto wire racks to finish cooling. Store in an airtight container for up to 5 days.