Saturday, June 30, 2012
Yum, yum, yummy. Dave and I couldn't get enough of these. Partially because I split the batch and sent some to my Dad and brother, some to my Foodie Pen Pal and left just a few for us, which we finished promptly. I love the sweetness of the butterscotch and white chocolate chips paired with the nutty oatmeal. This is a soft cookie loaded with chips and lots of flavor. Plus I love the name--a combination of butterscotch and vanilla after the flavored chips included in the dough--so much fun! A twist on a traditional oatmeal cookies, these are so good, they might make it into the Christmas cookie rotation.
Yup, it's Foodie Pen Pal time again, and I was paired with two lovely ladies. First I sent a package out to Stephie of Eat Your Heart Out. She's a sweetheart and I swear we're like long lost sisters. Be sure to check out her blog to see what I sent her, besides these cookies. And I received a package from Summer, a Las Vegas native and devoted food blog reader. She sent me some local Las Vegas treats, including barbeque sauce, a champagne mustard (can't wait to try that on grilled chicken) and these lovely dark chocolate chip cookies from Heaven's Cookies. These were delicious (and finished more quickly than I care to admit) and I loved the story behind this Las Vegas-based cookie company. Since Dave and I foster rescue dogs until they find their permanent home, I loved that these cookies were inspired by a desire to stop puppy mills and raise awareness about animal cruely, with a portion of the proceeds going to animal charities.
Foodie Pen Pals is a chance to food bloggers and readers alike to share their love of food by sending a package of their favorite goodies to one member, while receiving a package from another. For more information or to sign up, head over to Lindsay's blog at the Lean Green Bean.
Back to these cookies, though. During this month's Secret Recipe Club reveal, another blogger made her version of these cookies from Robin, Restored. I was intrigued and didn't wait long after pinning them to get them in the oven. I knew I had half a bag of each chip in my own pantry, so why wait? Plus, my Dad is a big oatmeal cookie fan, so I thought he might enjoy this variation. Whip up a batch to share or hoard for yourself--either way, these will be gone quick!
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 Tablespoon ground flaxseed
3 Tablespoons water (not pictured)
1 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup butterscotch chips
1 cup vanilla or white chocolate chips
In the bowl of a stand mixer or a large bowl with a hand mixer, beat butter and sugars until light and fluffy, scraping sides of bowl as needed.
Add egg, flaxseed and water and beat to combine.
In a large bowl, whisk together flour, baking soda, cinnamon and salt.
Gradually stir flour mixture into butter mixture until combined.
Stir in oats, butterscotch chips and vanilla chips until distributed throughout and incorporated.
Drop dough onto parchment or Silpat lined baking sheets (I used a medium or Tablespoon cookie scoop). Flatten dough balls a bit with the palm of your hand.
Bake at 375 degrees F for 8-10 minutes or until lightly golden. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and let cool on pan for 2-4 minutes before moving to wire racks to cool completely.
Makes 3 1/2 dozen cookies.
The Cookie Princess
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