“I had to double this recipe for the holiday break.”
Okay I’m bringing a delicious spin to a classic butterscotch oatmeal cookie recipe, and this one substitutes the butterscotch morsels for white chocolate instead. This proved to be a HIT over the holidays, and I would highly recommend for your next family function. Or even the next party you host with your friends!
I’d like to start out with the disclaimer that: you need to chill the cookie dough for at least 3 hours prior to baking.
*this will ensure that your cookies won’t flatten out during the baking process
To get started, here are the necessary ingredients:
This will make about 24 cookies
- 2 eggs
- 2 sticks of butter (salted or unsalted – doesn’t matter)
- 1 cup of light brown sugar – packed
- 1/2 cup granulated sugar
- 3 cups old-fashioned whole rolled oats
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 4 teaspoons of cinnamon
- 1 teaspoon of baking soda
- 2 cups white chocolate chips
Begin with the egg, sugars, butter, and vanilla. Mix however you prefer (I actually did this by hand and would highly recommend a mixer if you have access to one). However, it’s doable if you want to work for the calories you’ll be consuming later
Once you’ve reached a creamy, even consistency you can move onto the next step. Add in your oats, flour, cinnamon, and baking soda. Mix together until it looks evenly distributed. Now add your white chocolate chips and mix in until also evenly distributed.
Next you’ll want to spoon out 2″ cookies onto plates that you will put into the refrigerator. Finish spooning out the cookie dough until the batter is gone, and place into the refrigerator for at least three hours.
Once your cookie dough is thoroughly chilled, it’s time to bake! Preheat the oven to 350 degrees F and use cooking spray on your cookie sheet prior to laying out your cookies. Next you’ll place the dough on the cookie sheet with at least 2 inches between each dough ball. Bake for 9-10 minutes, but no longer. Pay close attention to these – I bake them for 9 minutes as I always worry I’ll over-bake them.
Once you remove them from the oven, they will continue to cook on the hot cookie sheet. Leave them to set for 3-4 minutes before you remove from the sheet and onto a cooling rack.
Let me know in the comments below if you’ve ever made a recipe like this! What’s your favorite cookie recipe? I’d love to chat about it, as I’m a diehard foodie like the majority of the blogosphere
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To see original butterscotch oatmeal cookie recipe, I’ve linked it here.