Bake With Bizzy
Welcome back to Bake with Bizzy. I am baking cookies, these days. This morning, I made Butterscotch Oatmeal Cookies and threw in some chocolate chips, for the fun of it. Add chocolate chips to almost any dessert and you have made it better.
This was a snap to make. They are basic drop cookies with only brown sugar which gives them their flavor. This only makes 24 teaspoon cookies. Since, I am bringing them to school, the kids are only going to get one cookie, each and I feel badly about that.
Butterscotch Oatmeal Cookies (adapted from Cooking Light)
- 3/4 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
- 1/4 cup margarine, softened
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup butterscotch bits
- 1/4 cup chocolate chips
- Cooking spray
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk.
- Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in butterscotch bits and chocolate chips.
- 3. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.