Monday, September 5, 2011
Triple Chip Oatmeal Cookies
Cookies!!!!! It was about time I made some cookies. So tasty. So easy. So chippy! Okay, so maybe that's not really a word, but it should be! And if it was a word, it would certainly apply to these babies. They are chock full of semi-sweet chocolate chips, white chocolate chips, and butterscotch chips. Yummmmmm-y!
I've always loved Oatmeal Scotchies and I knew I wanted to make something with butterscotch. But I wanted something just a little bit different, so I threw in some extra chips and voila! Triple Chip Oatmeal Cookies.
Here is the recipe! Since I took this recipe from the bag and adapted it, I don't have the weight measurements for you on this one. Sorry! Next time, I will have my act together a little more and find the weights. :)
Triple Chip Oatmeal Cookies (adapted from Nestle's Oatmeal Scotchies, on the back of the butterscotch chip bag)
1 1/4 cup self-rising flour, lightly spooned and leveled
1/2 teaspoon ground cinnamon
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
3 cups old-fashioned oats
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Preheat oven to 375 degrees F.
In a small bowl, whisk together the self-rising flour and the cinnamon. Set aside. In a large bowl or the bowl of a stand mixer, cream the butter with the sugars and the vanilla until the mixture is lighter in color and looks a little fluffy. Add the eggs and mix until combined. Stir in the oatmeal and the chips.
Grab a few for yourself and your kids too! Don't they look good??
I think they also look pretty in this little ball jar. This would be a great kitchen display - a whole row of jars filled with pretty chips. Not sure I could keep my hands out of them, though!
Scoop or spoon onto parchment-lined baking sheets. I used a tablespoon-sized scoop. This ensures fairly evenly-sized cookies and is easier than using your hands or a spoon, though you could certainly use those instead.
Bake for 8 to 10 minutes. Cool for a few minutes on the cookie sheet, then move to cooling racks and cool completely before storing in an airtight container. I store mine in a freezer bag in the freezer and they stay fresher longer. This is a trick I picked up from my very talented sister. They thaw so quickly and always taste like they were just made. And it's a good way to hide them from the kids! Not that I do that.... :)