I only recently learned the difference between caramel and butterscotch. Caramel is white sugar that has been boiled until it darkens, while butterscotch is made with brown sugar and butter. I’m a great fan of both, which is why I love these oatmeal butterscotch chip cookies. An oatmeal chocolate chip cookie is a fine thing, but to my mind these are even better.
It’s not easy to find butterscotch chips in the UK. I’ve occasionally seen exorbitantly priced bags on display in the “American foods” section of high-end delis. I never return from a trip to Canada without a few packages stashed in my suitcase.
Oatmeal butterscotch chip cookies
(makes about 4 dozen)
- 1 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (225g) butter, softened
- 3/4 cup caster sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups rolled oats
- 1 cup butterscotch chips
- Preheat the oven to 375°F.
- Combine the flour, baking soda and salt in a bowl and set aside.
- Cream the butter and sugars. Add the eggs and vanilla and beat until smooth.
- Gradually add the flour mixture, then stir in the oats and butterscotch chips by hand to make a stiff dough.
- Drop spoonfuls of dough onto ungreased baking sheets and cook for about ten minutes or until golden brown.
- Transfer to a wire rack to cool.
Ten More Bites 
Cookies!