Butter and brown sugar are two of my favorite things. Nutty melted butter with caramelly (yes, it’s a word – in my vocabulary anyway) brown sugar. Does it get any more comforting than that? I vote no. This buttery concoction reminds me of my youthful sweet tooth days. Butterscotch hard candies, butter pecan ice cream with butterscotch topping, even ooey-gooey blondies with butterscotch chips. Are you salivating yet? As an adult, I still lean towards this buttery sweet goodness. Just last year I pulled a pan out of the oven and
absent mindedly stuck my finger in a puddle of the syrupy stuff without even thinking about the painful consequences. I believe my sister’s only words, accompanied by an unbelieving head shake, were “Real Smart, Tanya”. I had a blister for days – it was well worth it.
So in my quest for a somewhat adult version of my favorite flavor combo, I tried these Butterscotch Oatmeal Cookies. Sweet enough to feed my craving without overwhelming my grown up sensibilities. They are perfect alone or served with some butter pecan ice cream. Or better yet…serve that ice cream in between two cookies for a fantastic ice cream sandwich. Tell me how you served your cookies.
Butterscotch Oatmeal Cookies
Ingredients:
2 Cups all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 Cup margarine
1/2 Cup vegetable oil
1 Cup packed brown sugar
1 Cup white sugar
2 eggs
2 Cups quick cooking oats
1 1/4 Cups butterscotch chips
Directions
- Preheat the oven to 350 degrees F. Sift together flour, baking powder, baking soda, and salt; set aside.
- In a medium bowl, cream margarine, oil, brown sugar, and white sugar until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.
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