Chef's Table

Butterscotch Oatmeal Cookies

A wonderful butterscotch cookie, with a great balance of caramel, brown sugar, coconut, and vanilla, with a tender chew and delicate richness.

Servings	Prep Time
48cookies	15minute

Cook Time	Passive Time
13minute	5minute

Servings	Prep Time
48cookies	15minute

Cook Time	Passive Time
13minute	5minute

Ingredients

Butter Ingredients:

3/4cup butter, unsaltedpreferably a European Style with a higher butter fat percentage, at room temperature
1/4cup oil, coconut,extra virgin
2tablespoon miso, whiteoptional
1/2cup sugar, organic
1/2cup sugar, light brown
1/2cup sugar, coconut, Blonde
1teaspoon baking soda
3/4teaspoon cinnamon, Ceylonground
1/2teaspoon salt, kosher

Egg Ingredients:

Dry Ingredients:

Instructions

In the bowl of an electric mixer, add the butter, coconut butter, miso (if using), sugar, brown sugar, coconut sugar, baking soda, cinnamon, and salt. Beat on low speed until the butter and sugars are incorporated. Increase the speed to high for another 2 minutes, until light and airy. Add one egg at a time, beating well between each egg, and then add the extracts. Turn off the mixer and add the flours (all-purpose, coconut, and nut) and turn on the mixer for a minute to incorporate them in the sugar/butter mixture. Add the oats and a bag of butterscotch chips to the bowl and turn the mixer to low, letting cookie batter come together.
Preheat the oven to 375˚F | 191°C. Using a sheet tray fitted with a Silpat Non-Stick Silicone Baking Mat arrange large tablespoon size balls of cookie dough to fill a tray, 4 wide and 6 long. Place into the center of the oven and bake for 8 – 9 minutes for a chewier cookie, or 10 – 11 minutes for a crunchier cookie.
The cookie dough will last in the refrigerator for a few weeks, so you can bake as many or few as you need… Always having fresh ones around at a drop or a sheet tray in the oven.

Recipe Notes

Butterscotch Oatmeal Cookies Recipe Variations:

While this cookie is perfect as the recipe describes, there are other ways to play with this cookie dough. To play with the butterscotch caramel flavor balance, I will sometimes add a tablespoon of white miso to the butter mixture, increasing the salt and umami aspects of this baked sweet good. That addition of umami adds a savory, salty caramel complexity to the mix.
These cookies also work great as a crumbled cookie, mixed into a Vanilla Miso Ice Cream.
Butterscotch and white chocolate chips can be also mixed, using 5 1/2 ounces of each.

vanilla-miso-ice-cream-with-butterscotch-oatmeal-cookies