My wife and MIL were baking cookies for Christmas, and I was told that if I wanted to make cookies I had to bake something chocolate or something different. So, I baked these oatmeal raisin cookies. I added butterscotch chips to the original recipe for the additional flavor profile.
Oatmeal raisin cookies are one of my favorite cookies. As it turns out, my in-laws are also pretty big fans. I was very happy with the taste and chewiness, however, I thought the cookies would be thicker. The cookies flattened out, especially during the cooling process, though I think this could be a a result of baking them longer than original recipe. I didn’t have the willpower to pull the baking sheets out of the oven at 10 minutes given how under-baked the cookies looked (and failure wasn’t really an option in my mind), but it may have worked out and with a thicker cookie. The other reason may have been the addition of the butterscotch chips, which would have resulted in less batter per raisins/chips than the original recipe (but that recipe also says 1/2 cup of walnuts is optional…). So, next time, I’ll try to pull them out quicker and limit myself to only raisins.
OATMEAL RAISIN COOKIES WITH BUTTERSCOTCH CHIPS
Based on this recipe.
1 cup unsalted butter, softened to room temperature
1 cup (200 g) light/dark brown sugar
1/4 cup (50 g) granulated sugar
2 large eggs, room temperature
1 tbsp. vanilla bean paste
1 tbsp. molasses
1 1/2 cups (190 g) all-purpose flour
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups (240 g) old-fashioned rolled oats
1 cup (140 g) raisins
1 cup butterscotch chips (optional)
- In a large bowl, mix flour, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer, cream butter and sugar together on medium speed until smooth.
- Add eggs, then mix on high until combined (about one minute). Scrape down the sides of the bowl.
- Add the vanilla and molasses, mixing on high speed until combined.
- Add dry ingredients to wet ingredients, mixing on low speed until incorporated, then beat in oats, raisins, and butterscotch chips.
- Chill dough for at least an hour or overnight.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Shape dough into one inch balls (mine may have been larger). Place on baking sheet at least two inches apart.
- Bake for 10 minutes, or until edges just start to brown. Centers will look very soft and undone.
- Allow cookies to cool on the baking sheet for five minutes before removing to a wire rack to cool completely.