Second post of the week! As I mentioned on Tuesday, I’m trying to branch out and get ingredients I wouldn’t normally purchase. Butterscotch is one of those ingredients as I’ve never really been a fan but it’s fun trying new things and allows me to try new recipes so why not? I wasn’t quite sure what I’d do with them but after a little research I found something called Oatmeal Scotchies.
The recipe itself is super easy: liquids in one bowl – dry ingredients in the other. I saw the note below the recipe regarding the butter and decided to try the recipe with half butter and half vegetable shortening since I’ve never done that before and it apparently yields a softer cookie. I put the cookie dough in the fridge while the first batch was baking so it didn’t get too warm since the notes also mention that warm dough will spread out. Mine ended up baking about 11 minutes per batch but it’s possible my cookie scoop is a little bigger than the one they used.
While I don’t really like butterscotch, it actually tasted more like caramel and I really enjoyed these cookies. I would definitely make them again and might try adding toasted pecans and/or chocolate chips as the notes mention. I also might try these gluten free since this doesn’t use a ton of flour so it hopefully won’t affect the texture too much. I’ll keep you posted!
Recipe Used: Culinary Hill