Butterscotch Oatmeal Cookies (Butterscotch Buckaroons)
Rich, chewy cookies with lots of butterscotch flavor! Pecans and toffee bits add texture and flavor. These butterscotch oatmeal cookies freeze well baked or unbaked.
2cupsold fashioned or quick cooking oatmealNot instant
6ouncesbutterscotch chipsabout 1 cup
6ouncestoffee piecesabout 1 cup
½cuppecanscoarsely chopped
Instructions
Sift flour, baking soda, baking powder, and salt together.
Blend butter and sugars together, creaming well.
Add eggs, and beat until light and fluffy.
Add the almond extract and flour mixture
Stir in oats, nuts, toffee, and butterscotch chips.
Drop by teaspoon on a greased cookie sheet.
Bake at 350° for 10-12 minutes, or until golden. Do not overcook.
Let cool on baking sheet 5 minutes before removing.
Notes
Use a cookie scoop to get uniform sizes.
Place the scoops of cookie dough on a baking sheet and place it in the freezer to flash freeze. Put the frozen balls of dough in a storage container and you can have a few freshly baked cookies whenever you want.
Don't use instant oats! Old fashioned oats gives the cookies a bit more texture but quick oats are fine, too.
Toasting the pecans for a few minutes in the oven will give them more flavor. 350F for 5 - 6 minutes is about right.
Light brown sugar is best because it doesn't overpower the butterscotch flavor.
The brown sugar is one of the ingredients that helps keep these chewy.
Cook them just until the centers are set and firm but still look a little shiny. When they cool they will be crispy on the edges but chewy in the middle.
Experiment with baking times to get the exact ratio of chewy : crispy that you are looking for.
Make sure you let them cool before removing from the cookie sheet!