These delicate and chewy cereal scotchies treats are stacked with butterscotch contributes each nibble. The focuses are chewy and delicate, the edges are fresh, and each nibble is rich heavenly!
Butterscotch pieces are surprising and exceptional, and not close to as basic as chocolate chips which show up in each and every treat ever (taking a gander at you, chocolate chip treats). You won't hear somebody state "I haven't had a treat with chocolate contributes for a little while!" But you'll generally hear "ahhh butterscotch yay!!!" with that precise measure of energy.
Butterscotch chips or butterscotch pieces, anything you desire to call them, are a cereal treat's closest companion. Might I venture to state these two are far better companions than oats treats and raisins? What's more, you know how I feel about cereal raisin treats!!
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Ingredients
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon unsulphured or dark molasses
- 2 teaspoons pure vanilla extract
- 3 cups (240g) old-fashioned whole rolled oats
- 2 cups (280g) butterscotch morsels
Instructions
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough (here’s the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops– this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
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