In my last post, I confess that I went on for a bit about how great it is to eat things that are natural and healthy, without any dreadful processed-food chemicals.
This post is not about that. Because it turns out that dreadful processed-food chemicals can yield some truly magnificent results, like the unparalleled glory that is Velveeta with Rotel chilies. I am not kidding.
Butterscotch chips lie somewhere in that same universe of processed food. Read the ingredient list at your peril. I don’t know what it is about them, but they are AMAZING. And in these butterscotch oatmeal cookies, they are just insanely good. Whatever chemist came up with the magical combination of scary ingredients: I thank you.
Next time, I’m trying these butterscotch whiskey bars, if only because I like that the name has “scotch” and “whiskey” next to each other.
From Baked Perfection
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 11-oz. package butterscotch chips
Preheat oven to 350° F.
Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 10-12 minutes. Cool on baking sheets for 1 – 2 minutes; remove to wire racks to cool completely.