Butterscotch Cinnamon Oatmeal Cookies

I have a confession - I am a total Yankophile! When it comes to many aspects of US life, I love it. And that includes American food. I can sniff out shops, that stock American goods, whichever city I am in in the UK. On a recent trip to Glasgow I visited Lupe Pinto’s (http://www.lupepintos.com), which specialises in Mexican and US foods. I picked up a few bits and bobs, including some Butterscotch Chips, which I had seen elsewhere, but never bought.

So I wondered what recipe I could come up with to incorporate them in. And I was in the mood for cookies, so thought butterscotch and cinnamon would be a good combo. Recipe is as follows,

Ingredients

300g light brown sugar

225g softened unsalted butter

1 tsp vanilla extract

1 large egg

2 cups of porridge oats (not instant ones!!!)

190g plain flour

1tsp bicarbonate of soda

1tsp ground cinnamon

Pinch of salt

180g Butterscotch Chips

Method

Preheat your oven to 180^oC.

In a bowl, combine the sugar and soft butter until light and creamy. If you have a stand mixer or hand mixer, use that as it makes it so much easier! Then blend in the egg and vanilla extract, until totally combined.

In a separate bowl, mix the flour, cinnamon, bicarb and salt with a whisk. Then stir these into the butter/sugar mix until totally combined. Add your oats and stir thoroughly with a wooden spoon (you need muscles for that bit) then add the butterscotch chips and mix through.

Taking a cookie scoop, place a mound of the cookie dough on a baking sheet lined with greaseproof paper. I put around 8 mounds on one sheet. They are quite domed so to flatten them a little I took a glass, dampened it’s bottom, pressed it in sugar, and then used the glass to press down on the mounds a little. Coat the glass bottom in sugar between each cookie.

Pop your baking sheet into the oven for about 8-10 minutes. The cookies will start to go golden around the edges. When you have removed them from the oven, slide your baking paper (with the cookies intact!) onto a cooling rack to prevent further cooking. Repeat until all your dough has been used up.

The recipe yielded about 32 very delicious cookies. The buttery sweetness of the chips, mixed with the subtle spice of the cinnamon, along with the heartiness of the oats, makes this a very satisfying cookie.

You can buy the butterscotch chips online, but I would also recommend Dr Oetker's fudge chunks, which are available in the UK. Substitute one whole bag instead of the chips. Cut them in half and they make a good alternative. 

And back to American foods - why oh why oh why oh why are Froot Loops still not on the UK market??? Or Peanut Butter M&M’s??? Or - oh you get the idea!

Cakeyboi is a bit of a Yankophile too…