Back to Blogging with Butterscotch

So it’s been a little over a year since my last blog post.  Where have I been, you ask? During my absence from the blogosphere, a lot happened–I moved into a new apartment, started a new job, and completed my dissertation, earning my Ph.D. this past May.  Whew, no wonder I was MIA!  But now, things have calmed down a bit and I’m hoping to get back into cooking, baking, and blogging.  I missed this.

Butterscotch chips were what brought me back.  Butterscotch chips and the free time to do some baking!


Whole Wheat Oatmeal Cookies with Butterscotch Chips

*This recipe is adapted from King Arthur Flour’s Basic Whole Grain Cookie recipe with a few modifications (less sugar and butterscotch chips):


1/2 cup butter

1/2 cup coconut sugar

1/2 tsp salt

1/4 tsp baking soda

1/2 tsp baking powder

1 tsp vanilla extract

1 large egg

3/4 cup white whole wheat flour

3/4 cup quick rolled oats

1 cup butterscotch chips


Pre-heat oven to 350 degrees.  Combine flour, oats, salt, baking powder, and baking soda in a small bowl.  In a medium-sized bowl, cream together butter, sugar, vanilla and egg.  Add the dry ingredients to the wet ingredients and mix until well combined.  Stir in the butterscotch chips.  Use a heaping tablespoon of dough for each cookie and place about 1.5 inches apart on a parchment paper lined cookie sheet.  Bake for 10-14 minutes.  If using two cookie sheets at once, rotate the sheets from top to bottom at 10 minutes and bake for an additional 2-4 minutes.  Cookies are done when the bottoms turn a golden brown.  Let cool on the sheet for a few minutes and then transfer to a tray and serve.  Store in tupperware or cookie jar.  Makes approximately 20-22 cookies.

Enjoy with someone you love.

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