I don’t know if any of you experience this as well, but I don’t think I’ve ever eaten a homemade cookie without feeling a little better afterwards. If I’m having a good day, I start smiling a bit more; and when I’m having a bad day, the dark cloud over my head lifts a little. It’s like baked endorphins, especially when in the form of chocolate chip cookies! Now these may not be chocolate chip cookies, but I can assure you they have the same effect. As you all may have read from my previous post, I am in dire need of all sorts of pick-me-ups. This cookie definitely fits the bill.
This is a throwback recipe actually, one I made months ago but which got buried under all the others. Now thanks to my good friend Lala, who asked if I had any recipes with butterscotch chips in them, I remembered these cookies were waiting to be shared in my archives. My mind immediately went to these cookies, because after all this time I still recall how good they are. I think that’s enough of a statement.
These cookies are different from the typical cookies I’ve made because it’s the very first time I used butterscotch chips. I grabbed a bag immediately when I saw them in the supermarket because I was surprised to see we actually had them locally.
I’ve been wanting to try baking with all sorts of chips aside from the typical dark and white, such as mint and peanut butter chips, but butterscotch is all I found so far. If any of you know where I can buy other kinds here in Manila, please do sound off and help me out!
Now as I was saying, butterscotch seems to go perfectly with oatmeal cookies. The richness and texture of the oatmeal lends itself to the unique butteriness of the chips. Also, the colouring is gorgeous, yes? Also thanks to these cookies and one of my all-time favourites I’ve made before, I have learned to love adding shredded coconut to cookies. They add this chewiness to the cookies.
Though you can omit them, I’d recommend adding in the coconut anyway even if you’re not a fan of them, for the sake of texture. If you live in Metro Manila, you can buy desiccated coconut from Rustan’s or Landmark supermarkets. Mostly you wouldn’t notice they’re there anyway. You’d be too busy enjoying the butterscotch-y goodness!
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 3 cups uncooked rolled oats
- 1 ½ cups shredded coconut
- 1 cup butterscotch morsels
- ½ cup toffee bits, optional
- 1. Preheat your oven on to 350°F (180°C). In a bowl sift together the flour, baking soda, cinnamon, and salt.
- 2. In the bowl of an electric or stand mixer, cream the butter with brown sugar and granulated sugar until creamy in consistency.
- 3. Add the vanilla and the eggs one at a time, making sure to mix well after each addition.
- 4. Gradually add the flour mixture to the butter mixture and mix on medium speed until blended.
- 5. Using a spatula, fold in the coconut, butterscotch morsels, and toffee bits (if using), stirring until everything is incorporated.
- 6. On a nonstick baking sheet, drop the cookies in sphere shapes. Bake for 12-15 minutes (depending on the size of your cookies), or until cookies have spread, are golden, and are lightly browned at the edges. Let cool in the pan for about 10 minutes, then cool completely on a cooling rack before storing or stacking.
- Storage: Cookies will keep in an airtight container for up to 3 days.
Add to that I shall search for other worthy recipes involving butterscotch chips. And maybe recipes involving shredded coconut as well since I’m really beginning to appreciate them a lot!