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): http://www.kingarthurflour.com/recipes/basic-whole-grain-cookies-recipe
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.