Butterscotch and Vanilla Oatmeal Cookies

Hi Everyone.  It's time for this month's Secret Recipe Club, where each month, a group of bloggers are assigned a blog, and we get to choose a recipe from that blog to feature on our own blogs, then we all reveal our assigned blogs on the same day.   

This month I was assigned the blog:  Secrets Of The Cookie Princess by Colleen.  With a blog name like that, I had to choose one of Colleen's tempting cookie recipes for this month's reveal, but choosing which one wasn't so easy.   I ending up choosing Scotchilla Cookies.  What can I say, I have a soft pot in my heart for oatmeal cookies, and frankly, the recipe name won me over. These cookies were delicious, and just what my sweet tooth needed.

Butterscotch and Vanilla Oatmeal Cookies

Printable Recipe

Ingredients

• 1 1/4 cup all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cinnamon

• 12 tablespoons unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup brown sugar

• 1 large egg

• 1 tablespoon ground flaxseed

• 3 tablespoons water

• 1 teaspoon pure vanilla extract

• 3 cups old fashioned oats

• 1 cup butterscotch chips

• 1 cup white or vanilla chocolate chips

Directions

1. Preheat oven to 375F and line half sheet pans with silpats or parchment.

2. In a large mixing bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

3. In the bowl of a stand mixer, beat butter and sugars until light and fluffy, scraping sides of bowl as needed.

4. Add egg, flaxseed, and water; beat to combine.

5. Gradually add flour mixture; mix well.

6. Add oats, butterscotch chips, and vanilla chips; mix just until combined.

7. Use #50 scoop to portion dough onto prepared half sheet pans; flatten cookie blogs slightly.

8. Bake cookies, one sheet at a time, for 8-10 minutes or until lightly golden.

9. Let cookies rest for 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container.

Thin and Chewy Chocolate Chip Cookies

I posted these amazing cookies more than 4 years ago, but they're so delicious, and because my blog audience has grown, I felt the need to share them again.  The recipe is adapted from CookWise by Shirley O. Corriher (some of you might know her as a guest on Alton Brown's Good Eats show).  In the book, Shirley shares 4 chocolate chip cookie recipe variations; basic, thin, puffed, and lastly, in-between.  The "puffed" and "in-between" versions rely on the use of butter-flavored shortening instead of real butter like the "basic" and "thin" versions.  Since my blog is called ButterYum, you can guess which variations I tried - the basic and the thin ones.  Both were extremely good, but the thin cookies won my family's taste test by a landslide.  I think the mini chocolate chips and full tablespoon of pure vanilla extract take these cookies over the top.  An added bonus, the recipe contains no eggs so feel free to eat as much raw cookie dough as you like!  

Items used to make this recipe:

(affiliate links)

• Cookies by Shirley O. Corriher https://amzn.to/34j03Sz

• golden syrup https://amzn.to/3rb9e0b

• the best pure vanilla extract https://amzn.to/3uc2uB9

• half sheet pan https://amzn.to/3IQWMIO

• silpat liner https://amzn.to/3gaUV5o

• #50 cookie scoop https://amzn.to/3IIT1Fi

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THIN AND CHEWY CHOCOLATE CHIP COOKIES

makes 36 cookies (#50 cookie scoop)

Printable Recipe

Ingredients

• 1 1/2 cups (180g) bleached all-purpose flour (yes bleached - using unbleached flour will result in "greasy" cookies)

• 3/4 teaspoon fine salt

• 3/4 teaspoon baking soda

• 10 tablespoons unsalted butter, softened

• 1/2 (100g) cup granulated sugar

• 1/3 (71g) cup light brown sugar

• 3 tablespoons Lyle’s golden syrup (or light corn syrup)

• 2 tablespoons milk

• 1 tablespoon pure vanilla extract

• 1 cup (6 ounces) mini chocolate chips (I find regular chocolate chips are too large for these cookies)

Directions

1. Preheat oven to 375F and line 3 half sheet pans with Silpats.

2. In a medium bowl, sift together the flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer, cream the butter, granulated sugar, and light brown sugar together until light and fluffy.

4. Add corn syrup and milk; beat well and scrape down the sides of the bowl.

5. Add vanilla extract; beat well.

6. On low speed, gradually add the reserved dry ingredients and mix on low until combined.

7. Add mini chips and mix on low for 5 seconds.

8. Remove bowl from mixer and check to see all the ingredients are combined well - use a silicone spatula to finish mixing if needed.

9. Use a #50 scoop (1 tablespoon) to portion 12 blobs of dough evenly about 2 inches apart onto lined sheet pans.

10. Chill dough on sheet pans in fridge for at least 10 minutes before baking.

11. Bake one sheet pan at a time; for 8-12 minutes or until edges just begin to turn brown (check early).

12. Remove sheet pan from oven and wait 3-5 minutes before transferring cookies to a rack to cool completely.

adapted from Shirley O. Corriher, author of CookWise

See how thin and lacy these cookies are? And get a load of all those mini chocolate chips. Be still my heart!