Oatmeal Cookies, Two Ways, Butterscotch Chip and Chocolate Cherry


We were craving oatmeal cookies, but not the traditional oatmeal raisin. Looking through our pantry, we noticed butterscotch chips which melted together on a warm day. Break out the mezzaluna and they brick became chips again. We turned on some cookie making music The Kook’s Naive and started on the batter. Have you seen the Cookie Monster version of Call Me Maybe? Adorable.

Using Joanne Chang’s oatmeal raisin cookie recipe, we substituted half the butter for coconut oil (because we only had 1 stick of butter). We also added more oats, divided the cookie batter in half and made half a batch of butterscotch oatmeal cookies and another favorite dried cherry and mini chocolate chip oatmeal cookies.

Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe  by Joanne Chang

  • 1/2 cup butter (1 stick unsalted butter), at room temperature
  • 1/2 cup coconut oil (melted)
  • 3/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 3/4 cup unbleached all-purpose flour
  • 2 1/2 cups old-fashioned rolled oats
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup butterscotch chips
  • 1/2 cup mini chocolate chips
  • 1/2 cup dried cherries

Cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides of the bottom. Beat in eggs on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.

In a medium bowl, stir together the flour, oats, baking soda, salt. Slowly add the flour mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

Divide dough in half and add butterscotch chips in one bowl and mini chocolate chips and cherries in the other. For the best results, scrape the dough into an airtight container and let rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When ready to bake, position a rack in the center of the oven, and heat oven to 350 degrees F.

Drop the the dough in 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of you hand.

Bake for 20 to 22 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Be careful not to over bake. Soft, chewy centers make these cookies irresistible. Let cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.

The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.

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