I don't make cookies too often. There are too many things on my must-make list and life is simply just too short to keep up.
But when I do it's usually because I'm jonesing a sweet morsel or the snack box is empty with the boys tummies rrrumbling. Either way, it's always when time is in short supply so I turn to my usual stash of in-a-jiffy cookie recipes that never fail me.
This one definitely falls in my fave top 10. So good with just enough flour to hold the oatmeal together, redolent with the scent of orange zest and just the right dash of different to keep me coming back.
I have not yet met a person, young or old, who didn't love them and asked for more. Now that's saying something. Especially when it comes to my 'chocolate-is-my-kryptonite' hubby.
Not to mention these are tailor made for a glass of cold milk.
Dunking, not optional!
Gather the ingredients,1 1/4 cups
all-purpose flour, 1 tsp baking powder, 1/2 tsp
salt, 1/2 tsp
ground cinnamon
1 cup (2 sticks) unsalted butter - softened, 3/4 cup regular white sugar, 3/4 cup packed
brown sugar, 2 large eggs, zest of 2 oranges, 3 cups quick or
old-fashioned oats, 1 packet (1-2/3 cup) butterscotch morsels & 1/2 cup semi-sweet chocolate chips
Line 2 qty 11"x 17" baking pans with parchment paper.
Preheat the oven to 375 deg F
Oranges - Use a zester to zest
Flour mixture - Measure the flour, baking powder, salt & cinnamon. Set aside till ready to use.
Eggs- Beat in a bowl, discarding the shells.
Use a electric stand mixer fitted with a batter blade or use an electric immersion stand mixer and a large mixing bowl.
Add the butter, white sugar, brown sugar & orange zests to the mixing bowl.
Beat for a few minutes till the butter is soft and fluffy. Add the eggs and combine.
Add the flour mixture in 2 batches and beat together till combined. Stir in oats & butterscotch, chocolate morsels. Combine. The cookie dough will be stiff.
Drop by rounded
tablespoon onto ungreased lined baking sheets.
Bake for 8- 9 minutes
for chewy cookie (the way we like it!) or 10-11 mins for crisper cookies.
Cool on baking sheets for 2 mins & then remove to wire racks to cool completely.
To Store: Once the the cookies have cooled completely, store in airtight containers.
Recipe for
Oatmeal Butterscotch & Choco Chip Cookies
Preparation time - 15 min
Cooking time - 10 minutes
Serves 4-6
Shopping list
1- 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup (2 sticks) unsalted butter - softened
3/4 cup regular white sugar
3/4 cup packed brown sugar
2 large eggs
zest of 2 oranges
3 cups quick or old-fashioned oats
1 packet (1-2/3 cup) butterscotch morsels
1/2 cup semi-sweet chocolate chips
Line 2 qty 11"x 17" baking pans with parchment paper.
Preheat the oven to 375 deg F
Preparation:
Oranges - Use a zester to zestFlour mixture - Measure the flour, baking powder, salt & cinnamon. Set aside till ready to use.
Eggs- Beat in a bowl, discarding the shells.
Method:Use a electric stand mixer fitted with a batter blade or use an electric immersion stand mixer and a large mixing bowl.
Add the butter, white sugar, brown sugar & orange zests to the mixing bowl.
Beat for a few minutes till the butter is soft and fluffy. Add the eggs and combine.
Add the flour mixture in 2 batches and beat together till combined. Stir in oats & butterscotch, chocolate morsels. Combine. The cookie dough will be stiff.
Drop by rounded tablespoon onto ungreased lined baking sheets.Bake for 8- 9 minutes for chewy cookie (the way we like it!) or 10-11 mins for crisper cookies.
Cool on baking sheets for 2 mins & then remove to wire racks to cool completely.
To Store: Once the the cookies have cooled completely, store in airtight containers.
Enjoy!