I like to think that this Summer Cookie Project (SCP) is an act of selflessness. Not because I’m baking for J (because I like excuses to bake), but because I’ve been picking cookies with J’s taste in mind. If it were up to me, I would have immediately baked something with as much peanut butter and as much chocolate as possible. But I haven’t even touched a peanut butter recipe yet. See? Totally selfless : )
This monumental act of kindness is what led me to choose Scotchies as my first real cookie for the SCP. J is a huge butterscotch fan, and his all-time favorite cookies (so far) are oatmeal chocolate chip cookies. A cookie that combines both butterscotch and oatmeal was the obvious choice. Again, I turned to Milk and Cookies (mentioned in an earlier post) for the recipe.
I followed the recipe almost exactly, except that my bag of butterscotch chips was just shy of the two cups required. Also, instead of stirring in the chips last, I added them in as I kneaded the dough. I think either way would work, as this dough is less stiff than the sugar cookie dough. Finally, after the first batch, I took a minute off of the baking time (14 minutes instead of 15) to make them a little chewier.
I have only three words: Oh. My. Goodness. I don’t even normally like butterscotch that much, but Scotchies are my new favorite cookie. The cookies spread a bit, but to the amount that I would imagine they’re supposed to; they look like cookies you would get in a bakery. And they are HUGE. And they are chewy. And they are delicious. The perfect amount of butterscotch, combined with the oatmeal and a hint of cinnamon…these are to die for. Even better, they go perfectly with coffee. I could see myself eating these for breakfast (dangerous!).
J hasn’t tried these yet, but if he doesn’t like them, then, well, more for me! Another win for Milk and Cookies. These are going to be hard to top.