- 1/2 cup (1 stick room temperature) Butter unsalted
- 1/2 cup (106 g) Light brown sugar
- 1/2 cup (99 g) Sugar white
- 1 Egg
- 1/2 tsp Vanilla bean paste
- 1 cup (120 g) All purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Ground cinnamon
- 1/4 tsp Kosher Salt
- 1-1/2 cups Old fashion oats
- 1 cup ButterScotch Chips
Ok, this has been the week from…., well you get the picture! My brother and I moved our father to Pennsylvania this past week, and it has been nonstop. On top of this, I made part of the ingredients for my cookie of the week last Monday. The days flew by, and I turned around, and it was Thursday. Looking at the mixture, it was not looking appealing anymore. Down the sink, it went.
Well, 2nd attempt, I used fresh fruit yesterday, and that cookie came out soggy from the blueberries and peaches. In the garbage, they went.
Since I put yesterday’s cookies into the trash, I could not sleep last night. I got up early and started weighing out ingredients for my 3rd attempt of the week. The butter and sugar were nicely mixed and ready for the egg. PLEASE do not laugh (lol), but I was too lazy to reach into the cabinet to get a bowl, so I cracked it on the side of the mixer bowl. Shell and egg all went into the butter-sugar mix. As I stood there in disbelief, I shut the mixer off and came close to scrapping any cookie for this week. So down the sink, it went. My garbage disposal has gotten quite the workout this week. But I thought I would try once more and this time I made it through to the end without any more problems.
How I made the final choice for this week’s cookies, I reached into the food cabinet this morning, closed my eyes, and grabbed the first thing I touched. I know, isn’t that the most systematic way of developing a cookie of the week? It turned out to be Nestle Butterscotch Chips. I had just enough old fashion oatmeal to make these beautiful cookies, and I hope you enjoy them.
I am going to take a nap!
Tools I Use:
Weigh or measure the white and light brown sugars in one bowl, set this aside. In another bowl, weigh or measure the flour, baking powder, cinnamon, salt, and old fashion oats. I run a whisk through to coat the oats and blend the ingredients.
With a hand-held or stand mixer mix the butter and sugars for 2-3 minutes or till well incorporated. Add the egg and blend before adding the vanilla bean paste. Turn the mixer down to low-medium and slowly add the flour mixture. Turn the mixer off and scrape down the sides and across the bottom before adding the butterscotch chips. Turn the mixer on just for as long as it takes to distribute the butterscotch chips throughout the cookie dough. Loosely wrap the top of your bowl and refrigerate for 30 minutes.
Line 2 cookie sheet pans with parchment paper. Take the cookie dough out of the refrigerator. Using a medium cookie scoop, roll each scoop into a ball and place 12 on the cookie sheet. I flatten out the round ball, so they look like thick disc shapes. Don't flatten too much, but this will help to make a round cookie—Bake at 350° for 11-13 minutes. You want the tops of the cookies to look set and not shiny. Take out of the oven and leave on the pan for 3-5 minutes before moving them to a cooling rack.