Monday, December 20, 2010

Oatmeal Butterscotch Cookies

Here is how a typical fall semester ends at the Divinity School: We have our last day of classes in early December, which is the last time that we’re guaranteed of having face time with one another. Then we immediately fall into a panic, writing final papers and studying for exams. We might see our friends in the library and nod hello, but there’s no time to stop and chat. We trade updates on our papers and stress-induced panic on Facebook and Twitter until said papers are due. Then, most people immediately leave town to go home where, inevitably, they collapse on their parents’ couch and watch bad television until sufficiently recuperated.

The problem with this is that there’s no time for decompression, no time to celebrate either the end of the semester or the birth of Christ. So I invited a few girlfriends over when most of us were finished with our semester for a small dinner and cookie exchange for this exact reason. I put on Christmas music, and my friends came over with sweets to munch on and wine to drink. It’s safe to say that we all needed that time to vent, whine, and moan and then to laugh and celebrate the completion of another semester of graduate school.

I made these cookies for our little get-together as well as for a Secret Santa gift. They’re the recipe that Cindy McCain submitted for the First Lady cookie recipe contest that didn’t end up being her recipe (Cookie-Gate!). They’re a touch crispy for my taste, since I like chewier cookies, but they have that great caramel and butterscotch thing going for them. As an addition to a cookie platter, they would be good for people who aren’t that into chocolate, and such people do exist, but otherwise they’re a little meh for my taste.


Oatmeal Butterscotch Cookies
As seen on Erin’s Food Files
Yields 3-4 dozen cookies

3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
3/4 tsp salt
3 cups rolled oats
1 1/2 cups butterscotch chips

Preheat oven to 375F. Line a baking pan with parchment paper.

In a large bowl, cream together butter and sugars. Blend in eggs and vanilla until mixture is smooth.

In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Stir into butter mixture, then mix in the oats and butterscotch chips.

Drop rounded tablespoonfuls (large balls) of cookie down onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spread.

Bake for 10-11 minutes, until the edges begin to brown. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.