Dear Debbie Curtis's Mother,
You used to make Oatmeal Butterscotch chip cookies and put them in Debbie's lunches in 7th and 8th grade. Debbie would often give me one because she knew how much I liked them. Why did it take me 30 years to consider making them myself?
I use the Baking Illustrated recipe which is great and use a bag of butterscotch chips instead of raisins.
Maybe these will become my new Christmas cookies. I don't really have a Christmas cookie. many people do. What is yours?
Butterscotch Oatmeal Cookies
1 ½ cups unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 bag butterscotch chips
Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking powder, and salt together in a medium bowl.
Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.
Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.
Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
Bake until the cookies edges turn golden brown, 22 or 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to a wire rack. Let cool at least 30 minutes.