Butterscotch Oatmeal Cookies
Whew… I am finally back in the good ‘ol US of A after the trip of a lifetime in South America. I was in Peru exploring the magical ruins of Machu Picchu, the hustle and bustle of the capital city of Lima, and, of course, the legendary cuisine! I promise lots of photos, videos and recipes over the next few weeks. (Get ready to be shocked by a few of the local delicacies I ordered in Peru! Any guesses?)
Internet access was a little spotty while I was in the mountains, so we have a bit of logistics to catch up on. First of all, thanks so much to everyone who has been entering the weekly blog giveaways, entering the recipe contests and voting for the Reader’s Choice awards!
Now, for some winners! (Randomly selected by Random.org)
The lucky winner in the Julia Child Prize Package is… #177 Beth H.!
And the the winner in the Coffee Maker Prize Package is… #294 Chaney!
Don’t forget to enter the Valentine’s Day Breakfast in Bed Doughnut Prize Package this week! (click here for the link)
Nothing welcomes you home (from school, or a long trip!) like a warm batch of cookies and a tall glass of milk. These unique cookies include two cups of cornflakes for added texture and crunch. Also, these cookies freeze well, so it is fun to whip up a batch and then save a few for a sweet indulgence later!
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 teaspoons vanilla extract
1 Tablespoon water
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned or quick-cooking oatmeal (not instant)
2 cups butterscotch morsels
2 cups cornflakes
1 cup chopped walnuts
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large mixer bowl, beat the butter, granulated sugar, and brown sugar together until mixed. Beat in the eggs, one at a time. Beat in vanilla and water. In a medium bowl, toss together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and beat until combined. Add the oatmeal, butterscotch morsels, cornflakes, and walnuts; mix well.
Place heaping spoonfuls of batter, about 2-inches apart, onto prepared baking sheets. Gently press each cookie to flatten it slightly. Bake cookies until lightly browned, about 10-12 minutes. Transfer to wire racks to cool completely. Makes about 5-6 dozen cookies.
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