Impulsive Oatmeal Butterscotch Cookies
Ask me about how my gym progress is going and I will show you what I have made and eaten.
Improv Butterscotch Oatmeal Cookies
Ok, here’s the story on why I made these cookies. For about nearly a month, I have not baked anything. As you may know, the last time I baked was on July 4th, when I made the ultimate patriotic cake. This day I was drained from work and did not feel like going to the gym. My brother wanted cookies and I wanted to bake, since baking to me is a very therapeutic and relaxing. The only thing I had in the house for cookies were butterscotch chips and oatmeal. I figure, why not combine the both and try making something out of it.
I decided to look up for a recipe for oatmeal and butterscotch cookies and ‘lo and behold I have found my recipe on allrecipes.com.
My only problem with this recipe is that it yields 40 cookies. Now I’m trying to tone up and look thin. If I made all those cookies, I can rest assure that I will eat all of it. So I decided to half the recipe as much as I can without screwing up the mechanics of the recipe. So to yield 20 cookies, this is what I changed:
- 1 stick of butter
- 2/3 brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon koshered salt
- 1 cups of quaker oats
- 1 teaspoon of karo corn syrup
- 3/4 cups butterscotch chips. Next time I will use 1/4 cup instead because it was way too sweet.
Instructions:
1. Preheat oven to 375 degrees.
2. Prepare baking pan by covering it with a baking sheet/parchment paper. Do not grease it!
3. In a bowl, mix the butter and brown sugar. When thoroughly combined, add in the egg and karo corn syrup.
4. In another bowl, mix sifted flour, baking soda, cinnamon, and salt. Take this mixture and slowly combine it with the butter mixture until well blended. Afterward, combine oats and butterscotch chips!
5. Bake for 10 minutes or until the edges turn brown.
The reason why I did not use white sugar was because I personally think it makes the cookie hard which I hate. Brown sugar makes everything soft which is why I used all of that instead. Personally, I loved the cookies even with all the butterscotch. But according to my brother and my friend Rose who happened to be there, thought that the butterscotch was overwhelming. I guess I needed that sweetness in my mouth because I was in a bitter mood and I was already in withdrawal from not having sweets. But I guarantee you, if you use 1/4 cups of butterscotch chips instead, you’ll have a well balanced and tasty cookie!
Enjoy!
<3 FCG
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3 Responses to “Impulsive Oatmeal Butterscotch Cookies”
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I wish I could try some oatmeal butterscotch!! I guess I will have to conveniently be there in order to get some of your homemade goodies. Tell me when and I’ll be there. =D
Ahahaha… talk about coincidence. I’m about to make oatmeal raisin cookies! I wanted to make toffee cookies but too lazy to venture out so with the material I have, oatmeal raisin it will have to be.
Haha that is pure coincidence! You made Amy cookies! Now I want some!!
These look amazing! I convinced my coworker to make them and I will let you know how they turn out once she brings them in!