Salted Butterscotch and Oatmeal Cookies Recipe

Makes: 3 dozen

Ingredients:
2 cups all purpose flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup butter (room temperature)
1 cup brown sugar
1 cup white sugar
2 eggs
1 tablespoon vanilla
2 cups quick cooking oats
1 bag butterscotch chips
*** ¼ cup salt for sprinkling (Kosher salt works best) ***

Procedure:
  • Preheat oven to 350°F.
  • Sift together the flour, baking powder, baking soda, and ½ teaspoon of salt.
  • Add quick cooking oats and butterscotch chips to the dry ingredients and mix to incorporate. After doing this, set mixture aside for later use.
  • In a separate bowl, mix the brown and white sugar into the butter until they become a light and fluffy mixture.
  • Separately mix the eggs and the vanilla. Slowly add the eggs and vanilla into the butter mixture and incorporate thoroughly. Be sure to scrape the bottom of the bowl to make sure there are no butter pockets stuck down in the bottom or sides of the bowl.
  • Bring back the dry ingredients and slowly and carefully incorporate it into the butter and egg mixture. Once again, be sure to scrape the bottom and the sides of the bowl with a spatula to ensure proper mixing.
  • Using a teaspoon, drop the cookie dough onto an ungreased cookie sheet.
  • Chill the cookies for about 10 minutes. **Chilling is an important step in making cookies because it allows the butter to harden, which in turn will create a deliciously plump and chewy cookie. **
  • Once they have chilled, press the top of the cookies slightly, flattening them into a more cookie like shape. Sprinkle the tops of the cookies with salt.
  • Bake in the oven for 10‑12 minutes or until golden and brown!
  • Allow them to cool slightly (if you can).


Recipe Type: Authentic
Recipe By: Executive Chef Jon Emanuel/Production Chef John Felber
Source: http://www.projectangelheart.org/images/docs/pah_2010_annual_report_for_web_sm.pdf