Butterscotch Bombs

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One of my favorite cookies in the whole wide world is an oatmeal scotchie. The combination of brown sugar, butterscotch and oatmeal is so much more than the sum of its parts. But the name — oatmeal scotchie — is so terrible, isn’t it? It just doesn’t sound good. It doesn’t tell you how killer these cookies really are. It sounds like a cookie that’s all about the oatmeal and, really, what’s so great about that?

This cookie is about the butterscotch.

It’s an oatmeal scotchie on steroids, with more flavor, texture and pizzazz than your basic version. It’s got a little more spice than the average oatmeal scotchie and is more tender.

I really think that if I had to take one cookie to my death bed… it would be this one.

Funny story about these though — my dad loves butterscotch as much as I do. He flew in to visit last weekend and I knew I had to make him a batch of these. We were headed to the lake for the weekend, so I baked these and threw them in a Ziploc bag for the car. Guess who threw his suitcase on top of my warm cookies? Not my dad…my son. So by the time someone asked for them, they were smooshed into big blobs. They earned the name Butterscotch Bombs for the whole weekend, but not one single, gooey crumb was left. Smooshed or not, they were good.

p.s. Do not ignore the refrigeration required before baking. These will be flat and too crisp if you don’t cook straight from the fridge.

Butterscotch Bombs

Butterscotch Bombs


1 large egg

1/2 cup unsalted butter (1 stick)

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 tablespoon vanilla extract

1 1/2 cups quick oats

3/4 cup all-purpose flour

1 1/2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1 heaping cup butterscotch chips (emphasis on the heaping!)


Use an electric mixer to cream the egg, butter sugars and vanilla until light and fluffy, about 5 minutes.

Add the oats, flour, cinnamon, nutmeg, baking soda and salt and beat just until everything is incorporated, about 1 minute. Stir in butterscotch chips.

Refrigerate dough for at least two hours before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.

Preheat oven to 350F, line two baking sheets with silpat or parchment paper. Scoop or roll dough into 1 1/2-inch mounds, flatten slightly. Bake for 9 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. (Cookies may not appear to be done, but they will firm up as they cool.) Cool on cookie sheets for about five minutes, then transfer to a wire rack.

Makes about 24 cookies


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