Oatmeal Butterscotch Cookies
Description
I had this printed off of the Hershey’s site with a note to ‘use for vanilla ice cream cookie sandwiches’. I haven’t quite gotten there yet…but oh-my-goodness these would be grand as a frozen treat – enjoy!
Ingredients
3/4 c. (170 g) butter, softened
3/4 c. (150 g) EACH sugar AND brown sugar
2 eggs AND 1 t. vanilla
1 1/4 c. (156 g) flour AND 1 t. baking soda
1/2 t. EACH cinnamon AND salt
3 c. (315 g) regular oatmeal
1 bag (270 g) butterscotch chips (though I also made a note to throw in some regular chocolate chips next time as well)
Instructions
Preheat the oven to 375 and line a couple of large baking sheets with parchment. Using your electric mixer, beat the butter and both sugars for a couple of minutes until smooth and fluffy, then add in the eggs and vanilla and beat again, scraping down the sides as needed. In a separate small bowl, combine the flour, baking soda, cinnamon and salt and then with the mixer on low, slowly add into the wet mix and then beat again to make sure all is thoroughly mixed.
Stir in the oatmeal and butterscotch chips and then drop by heaping spoonfuls (I used my large cookie scoop) onto your prepared pans, leaving enough space for a bit of spreading. Bake for about 10 minutes until the centers are set and the edges are a lovely brown – if you’d like to use these for ice cream sandwiches, I would bake them for a couple of extra minutes. I accidentally did that for one pan and they came out lightly caramelized (and very delicious!).
Leave the cookies to rest on the pans for a few minutes before transferring to a rack to cool completely. These freeze beautifully if you have any left!
