Tuesday, March 23, 2010
Oatmeal Butterscotch Cookies
As I've said before, the Magnolia Bakery Cookbook never lets me down. I made these cookies yesterday with a recipe from More from Magnolia. The actual recipe is for Oatmeal Peanut Butter Chip Cookies, which are delicious. But I find that substituting Butterscotch chips makes them divine. They're also easy to make. Try them for yourself!
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
2 1/2 cups quick-cooking oats (not regular, old-fashioned rolled oats)
1 cup peanut butter (or butterscotch) chips
Preheat oven to 350 degrees.
In a small bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats and peanut butter chips. Drop by the rounded teaspoonfuls onto the ungreased cookie sheets, leaving several inches between for expansion. Bake for 11-13 minutes.
Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.