Friday, July 8, 2011

oatmeal butterscotch cookies.

one of the great perks of my job is having every other friday off.  to me these fridays are heaven, i run errands, sleep in, lay by the pool, bake... frankly i do whatever my little heart desires. today is one of those fridays which is the reason for the late post. among many things on my to do list, i plan on baking oatmeal butterscotch cookies. i am a sucker for oatmeal cookies, and butterscotch is just one of those nostalgic treats that brings me back to my grand parents and the bowl of hard butterscotch candies which could always be found by the door. hope everyone enjoys their friday and especially enjoys these cookies!

3/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/5 tsp. salt
8 tbsp. unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1/2 tsp. vanilla extract
1 1/2 cups old fashioned oats
3/4 shredded coconut
1/2 cup butterscotch chips
1/5 cup toffee bits
1. Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.
2. Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.
Yields: about 2 dozen cookies.

Adapted from Annie's Eats

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