I made these bars for Valentine’s day dinner. No typical Valentine desserts like flourless dark chocolate cakes or chocolate dipped strawberries – because I have a guy that LOVES caramel. Whenever I’m done making a batch of caramel Pete takes … Continue reading
I love my Tuesdays off. Its the perfect mini weekend to get things done and watch TV with the kittens. Today I was in the mood for some comfort food. Nothing too complicated, just simple and delicious – and maybe for the first time ever, today that didn’t involve chocolate. Today butterscotch was my cure for the chilly Michigan blues.
Traditionally, butterscotch is made from brown sugar and butter, sometimes a little cream, like in ice cream topping. When in “butterscotch chip” form, who knows what’s added, I don’t really want to think about it. But it’s gosh-darn delicious – there is a reason why this recipe did not make to my “healthy” category.
The name butterscotch actually has nothing to do with Scotland. It may come from the process of making butterscotch flavored hard candies that had to be, “scotched,” or cut, into pieces before being wrapped individually. Or it may be a variation on the word “scorch,” because the candy needed to be boiled to a high temperature. At least we know where the “butter” in butterscotch comes from, and we’re sure that it is extremely wonderful…
makes about 4 dozen
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1 1/4 cups AP flour
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
3 cups oats
1 bag butterscotch chips (11-12 oz.)
Preheat your oven to 375 degrees. Beat butter and sugars until creamy and fluffy, then add eggs and vanilla. Mix all the dry ingredients except the butterscotch chips in a bowl and set aside.
Slowly beat the dry ingredients into the butter mixture, just until completely incorporated. Then stir the butterscotch chips in with a rubber spatula.
Scoop heaping tablespoons of the mixture onto lined baking sheets, leaving about an inch and half between scoops. I used a 1″ ice cream scoop for this.
Bake for 9-11 minutes until golden around the edges and just setting in the middle. An easy trick my mom taught me when I first started baking: take the cookie sheet out immediately after the first cookie has puffed and fallen. Thanks, mom!
Now scarf them down while watching the icicles drip and cuddling your kittens…