Toffee Butterscotch Oatmeal Cookies
Happy New Year! What did you do to ring in the new year? Have you committed to any resolutions? Being the grumpy old man that I am, I tend to be in the just-another-day camp when it comes to New Year's Day, but the timing in line with my little blog journey works out nicely. So, my primary resolution is to share at least one recipe every week with you all. Maybe a bit of a divergence from the typical resolutions centered around less cookies...
I'm sharing one of my signature cookie recipes with you all this week, known colloquially as the "chewy oatie scotchy toffee". This was actually the first recipe I ever posted a photo of on Instagram. I discovered the magic of toffee bits in cookies a few years ago and have been haphazardly throwing them in just about everything since then. With the looser grain of an oatmeal cookie, in particular, the toffee bits melt into lovely little pockets of accentuated sweetness and break up the textural monotony in a fantastic way. Combining toffee with a base of dark brown sugar heightens this to the pinnacle of the chewy cookie mountain. I've tried adding an egg yolk to take it even further, but that crossed the line into falling-apart-melty-mess territory.
As much as I love a cookie with a nice pool of chocolate built-in, an abundance of melty toppings in an already soft cookie tends to make things a bit too messy. I find that butterscotch is the best complement here to maintain the flavor theme, and butterscotch chips are also sturdy enough to hold together while baking. But, hey, if pounding down a melty cookie mess hot off the baking tray is your thing, you know how to make it happen.
Recipe makes 24 medium cookies
- 125g (1 cup) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 100g (1 & 1/4 cup) fine grain/quick cooking oats*
- 115g (1/2 cup or 1 stick) unsalted butter, room temperature
- 125g (5/8 cup) dark brown sugar
- 50g (1/4 cup) granulated sugar
- 1 large egg
- 1 tsp vanilla
- 90g (1/2 cup) butterscotch chips
- 90g (1/2 cup) toffee bits
- Line two baking sheets with parchment paper or silicone mats and pre-heat oven to 350°F.
- Combine the dry ingredients. Sift flour and baking soda into a mixing bowl and whisk together with oats and salt until evenly distributed. Set aside.
- Cream butter and sugars together using an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
- Add egg and vanilla to butter/sugar mixture and lightly beat with electric mixer on low speed until just combined.
- Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. Do not over-mix.
- Gently fold butterscotch chips and toffee bits into mixture.
- Cover mixing bowl with cling wrap and refrigerate for 1 hour. Dough can be chilled for up to 3 days, if desired.
- Scoop or roll out cookie dough into 1.5 tbsp balls and place on baking sheets. Remember to leave a couple inches of space between dough balls, as they will spread quite a bit while baking.
- Bake the cookies, one sheet at a time, until edges are set and golden brown. This should take 9-11 minutes, depending on your oven. Rotate the baking sheet halfway through baking to ensure more even heating.
- Remove cookies from the oven and place the hot baking sheet on a wire rack to cool. When cookies have started to firm up (5-10 minutes), remove them from the sheet and place on another wire rack to cool completely.
Prep ahead tip: Balls of cookie dough freeze nicely. You can then bake the frozen dough balls without thawing; just add a couple minutes to the baking time (I know, I know - "A couple?! I want a number!" You'll always need to monitor cookies for done-ness, as someone else's recipe won't always cook the same way in your oven). Baked cookies can be frozen as well - just make sure they're completely cooled and free of moisture before freezing.
*If you only have full grain old fashioned rolled oats on hand, a few pulses in a food processor will bring them down to the desired consistency for this recipe.