Butterscotch Oatmeal Cookies

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Another summer gone, and gosh, it went fast.  I remember as a kid, summers seemed to be never-ending.  I’d spend hours each day riding my bike, swimming, or exploring, only surfacing to eat and sleep.  And when summer ended and school started up again I actually felt refreshed…like I had had a sufficient break.  Not so anymore; summers these days are a fleeting moment or a passing glance.

I’m not complaining though.  Actually, I prefer crisp days and chilly nights…cable knit sweaters and soft blankets…steaming bowls of soup or cups of cider.  Fall, with its beautiful foliage, abundance of apples, and almost palpable sense of anticipation, is my absolute favorite time of year.

Even though I would never give up baking completely during summer’s heat, what I love about the weather turning colder is that it really makes home feel more homey…and it makes baking even more enjoyable.  In the wake of a few chilly, rain-filled days, cookies seemed like the perfect thing to brighten up a dreary week.      

Butterscotch Oatmeal Cookies 

Yields about 2 1/2 dozen cookies

1/3 cup butter, at room temperature

1/3 cup vegetable shortening, at room temperature

1 cup lightly packed brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups rolled oats

3/4 cup butterscotch chips (you can add up to 1 1/2 cup, but I go light because they are so sweet!)

1/2 cup chopped walnuts (optional)

Preheat the oven to 375F and line 2 baking sheets with parchment paper or silpat liners.

Cream together the butter and shortening in a large bowl; cream in the sugar, then stir in the eggs and vanilla.  In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.  Gradually stir the dry ingredients into the wet, then mix in the oats, butterscotch chips, and walnuts.  Chill the dough until stiff but not completely hard, about 10 to 15 minutes in the freezer.

Scoop the dough onto the prepared sheets, leaving about 2 to 3 inches between each cookie (I use a 1 1/2 tablespoon measure to scoop out the dough).  Bake until the cookies are light golden brown on the edges and look ever so slightly doughy in the center, about 10 to 12 minutes, rotating the trays once halfway through cooking.  Cool for 5 to 10 minutes, on the tray, then transfer to a parchment paper-lined surface to finish cooling.

Do you like my new wooden utility board?  I received it from the generous people at Makai’s — thank you, Makai’s!  It’s a really sturdy board with a lovely design.  There was just one small thing I didn’t like about it, which was that directly out of the box (prior to me even wiping it with a damp cloth), the finish was a bit uneven (see the bottom right corner of the wooden utility board in the photo above — it looks a bit worn).  That small flaw doesn’t effect the functionality though, and other than that it’s perfect.

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  1. says

    I love the board, especially the color!

    These cookies are a must-make! I never know what to do with butterscotch chips. It seems I buy them for a recipe and never use the rest with!

  2. says

    This summer I did very little baking, which probably had something to do with a lack of air conditioning. It\’s just now getting a bit cooler and I\’m finally feeling like I want to make cookies or even a pie. :) These cookies look like perfect cookie jar stuffers- just right for an after school snack. :)

  3. says

    I’m ready to get back to baking, serious baking! I did bake a few batches of cookies this Summer, sure would love a few of these beauties, thanks for sharing your recipe;-)

  4. says

    ooooh, cookies, my favorite food group! I can tell these are just the way I like them, crisp on the edges and chewy in the middle! mmmm. I love your board! Also, I’ve noticed your use of different wooden backgrounds for your settings, some plain, some painted, and was wondering about them. Are they props or do you have a lot of tables (if you don’t mind me asking)?

  5. says

    I’m sad summer is over but am also looking forward to autumn if it means getting to eat these gorgeous cookies! Totally agree with autumn being perfect baking weather too.

  6. says

    Oatmeal cookies are so adaptable — what with the additions of butterscotch, milk, dark or white chocolate or any dried fruit you can name. No wonder they never go out of style and are beloved by every cookie lover of every age.

  7. says

    These look fantabulous! We don’t get butterscotch chips in Australia though – would there be a more accurate substitution than white chocolate chips? That’s the best I could come up with.

  8. says

    I demolished an entire bag of butterscotch chips this week (don’t ask…rough week) and wish I would have had the foresight to save them for these! What a great cookies! Perfect to see summer out and start up the fall baking!

  9. says

    I love colder days for the same reason….bring on the warm kitchens! Thank you for sharing another delicious recipe. These cookies sound too good! As always, your posts make me smile. I hope you have a blessed beginning to your week. Much love from Austin!

  10. says

    I am looking forward to the cool weather too and getting back and in the kitchen an baking. I love the addition of butterscoth in these cookies. They must taste wonderful. That wooden board is beautiful. It must be great to work with:)

  11. says

    The Autumn is one of my favourite times of the year and my oven also got a little more workout lately. However, I haven’t written out summer yet…we’re still having a lot of warm weather ;o)

    Faith…your cookies warm my heart as well as my tummy, especially since I love butterscotch in my treats.

    Flavourful wishes,

  12. says

    i like chilly nights too…the problem is getting out from under the covers in the morning!
    if you were to ask me my favorite cookie, most days i’d say oatmeal scotchies. sometimes it’s snickerdoodles, but usually oatmeal scotchies. :)

  13. Tina Bartram says

    Perfection!! They remind me of my childhood in Minnesota and of the cold and rainy afternoons my mom and I spent baking! Thanks for the memories and the yummy cookies!

  14. says

    Bless you! Finally an oatmeal scotchie recipe where the cookies don’t flatten out to crispy nothingness. Just made these tonight. Delicious! I know I will be making them again in a few days. (Oatmeal scotchies are a family favorite – I just haven’t found a good recipe until now.)

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