Butterscotch \

[Photograph: Alexandra Penfold]

The crunchy salt crystals on top of a salty oat cookie really makes them special. Butterscotch chips lend an extra bit of sweetness and cinnamon gives them a hint of spice. They may not be your grandma's oatmeal cookie, but I think that she'd approve.

This recipe is adapted from Erin's 2011 cookie swap recipe.

Butterscotch "Salty Oat" Cookies

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About This Recipe

Yield:Makes about 2 dozen cookies
Active time:30 minutes
Total time:3 hours
Special equipment:electric stand mixer, baking sheets, parchment paper
This recipe appears in: American Classics: Butterscotch 'Salty Oats'
Rated:

Ingredients

  • 3 1/4 cups (9 1/8 ounces) old fashioned rolled oats
  • 1 1/2 cups (6 3/4 ounces) all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 16 tablespoons unsalted butter, at room temperature
  • 3/4 cup (6 ounces) dark brown sugar
  • 1/4 cup (1 3/4 ounces) sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 11 ounces butterscotch chips
  • Fleur de sel

Procedures

  1. 1

    In a medium bowl whisk together oatmeal, flour, cinnamon, baking soda, and salt. Set aside.

  2. 2

    In the bowl of an electric stand mixer beat butter until smooth. Add sugars and beat until fluffy, about 3 to 5 minutes. Beat in vanilla extract. Beat in egg until thoroughly combined. Add flour mixture and beat until just combined. Stir in butterscotch chips.

  3. 3

    Cover bowl with the dough with plastic wrap. Chill dough in refrigerator at least two hours and up to overnight.

  4. 4

    Move oven rack to the center position and preheat oven to 375° F. Line two large baking sheets with parchment paper. Roll a heaping tablespoon of dough into a ball and dip it into a shallow bowl of Fleur de sel or Kosher salt, so the coarse salt sits atop the ball. Place on cookie sheet, salty side up, leaving a couple of inches of space between the dough balls. Repeat with remaining dough. Bake until the edges of the cookies are golden brown, about 12 to 14 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Can be stored in an airtight container for up to 3 days.

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