Butterscotch Oatmeal Cookies |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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It's amazing that such a simple recipe can provoke such a wild reception! After taking these to a family gathering, it was the MEN who went over-the-top nuts! After writing the recipe out three times, I thought it would be easier to post it! (This is modified from a 'Magnolia' recipe.) Ingredients:
1/2 cup butter, softened |
1/4 cup unsweetened applesauce |
3/4 cup light brown sugar, packed |
1/2 cup granulated sugar |
1 large egg, room temp |
1 1/2 teaspoons vanilla extract |
1 cup flour (unbleached) |
1/2 teaspoon baking soda |
1/4 teaspoon salt (i used kosher) |
1/4 teaspoon cinnamon |
2 1/2 cups quick oats (mine were organic) |
1 cup butterscotch chips |
Directions:
1. Cream butter with applesauce; then cream with sugars til smooth.
2. Add egg and vanilla; beat well.
3. Combine flour, soda, salt, and cinnamon. Add to creamed mixture.
4. Mix in oats and chips.
5. I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart.
6. Bake 350 degrees - 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven.
7. Cool 5 minutes on cookie sheet. Move to rack to cool completely.
8. Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second - and a third - !).
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