Twas the afternoon before Christmas. No, really. It was.
While Paige napped on Christmas Eve, Will and I set about to make some Oatmeal Scotchies – one of my very favorite cookies. We measured and mixed, and everything was going perfectly … until I discovered that we were out of the rolled oats (as in the canister of unflavored oatmeal). What we did have was a canister of quick-cooking steel-cut oats from Trader Joe’s. Without another thought, I measured and mixed the oats into the dough and we finished making cookies.
Twelve minutes later, I had my answer. These cookies are dense, with a slightly different texture that mimics the oatmeal that you make with this cut of oat. The flavor is rich, though less buttery than the traditional recipe, and dotted with the sweet little hints of butterscotch. They were good. Very good.
But the true test is what everyone else thinks, right? Will and Paige enjoyed them, and Shawn raved about them.
These get better with age, so make them a day ahead and store them in an air tight container. Also, you should know that these are more filling than your average cookie, so don’t be surprised if your kids only eat half of one. With the size of the batch, you can easily freeze some to have on hand when the sweet tooth strikes.
You may also like:
- Peanut Butter Chocolate Oatmeal Cookies
- Chocolate Chip Cookies with a Hint of Oats
- Blueberry Oatmeal Cake
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking steel cut oats (I used Trader Joe's brand)
- 1 11-oz. pkg butterscotch chips
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Sift together the flour, baking soda, salt and cinnamon. A wire whisk does well for that.
- In the bowl of a stand mixer (or a large mixing bowl), combine the butter, sugar, brown sugar, eggs and vanilla. Beat until smooth. Then, with the mixer running on low, slowly add the flour mixture, until just combined. Turn off the machine when you are down with these additions. Add the steel cut oats and butterscotch chips. Mix gently (on a low speed) to incorporate.
- Using a cookie scoop, drop the cookies about two inches apart on the cookie sheet. Bake for 10-12 minutes, until lightly browned. Let cool for a few minutes before transferring to a wire rack. Cool completely before storing.
- These can be stored in an airtight container for up to a week.
Note: adapted from the Very Best Baking recip