I’m committed to shopping my pantry these days. We will begin a major kitchen renovation soon so I’d rather not have to pack up so much. Plus, I think shopping your pantry is an effort we should all do on occasion. It makes me so much more aware that I just might have a few too many bottles of mustard or vinegar on hand. And maybe a few too many “gourmet” condiments that I may or may not have picked up without the foggiest clue as to how I intended to use them!
You don’t do that, do you?
I really love butterscotch, but I seldom make anything with it. I’m rather partial to homemade butterscotch as the commercial variety often seems too sweet for my taste. (Yes, that is a thing!) However, I had a package of butterscotch morsels in the pantry—don’t ask me why—and when I got ready to make chocolate chip cookies, well…there were none to be found.
That won’t happen again, y’all.
So I set about making Oatmeal Butterscotch cookies instead. I followed a suggested recipe on the package for the most part, adding the mini chocolate chips, toasted walnuts and the dark chocolate drizzle. You knew I couldn’t leave the recipe alone, right?
You could certainly leave those additions out if you prefer, but why would you?
Ingredients
- 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
- 1 11-ounce package butterscotch morsels
- 3/4 cup mini chocolate chips
- 1 cup chopped walnuts, toasted, optional
Optional drizzle
- 1 cup chocolate chips or other favorite chocolate
Instructions
- Preheat oven to 375 degrees.
- In a small mixing bowl, sift flour, soda, salt and cinnamon.
- In a large mixing bowl, beat butter until well whipped, Add in sugars, eggs and vanilla. Beat well 5-6 minutes.
- Gradually add in flour mixture and beat well.
- Stir in oats, butterscotch morsels, chocolate chips and walnuts, if using.
- Drop by scant tablespoons onto parchment lined baking sheets. Chill 5-6 minutes in the refrigerator.
- Bake 7-8 minutes. Cool on baking sheet before removing to wire racks to cool completely.
Optional drizzle
- In a small ziplock bags, microwave chocolate on 60% power until melted.
- Make a small snip on one corner of the bag and drizzle cookies as desired.
