June 19, 2010 § 7 Comments
I feel slightly silly when I change one minor thing about a recipe, and then have to write that I’ve “adapted” it. Switching brown sugar for white, adjusting a baking temperature – these are hardly revolutionary concepts. But yesterday I made a recipe literally a million times better (literally!) with one of these tiny changes, which can be summarized in one word: salt. I know, I’m so brilliant.
I had a bag of butterscotch chips lying around, which I had never tasted before let alone baked with, so I decided to start with the recipe on the back of the bag. Oatmeal cookies with butterscotch chips sounded like a pretty decent combination. This recipe was incredibly easy, but when I tasted the dough I already knew there was going to be a problem. I guess I’m new to butterscotch, and wasn’t prepared for the cloyingly sweet taste. But after doubling the salt, and then sprinkling with fleur de sel (taking this back-of-the-bag recipe decidedly upmarket), the result was incredible: sweet but salty, nutty from the oats, kinda sticky, generally delicious.
Oatmeal Scotchies – adapted from the back of the Nestle bag
Be warned – these cookies are fairly hideous. People at my barbecue thought they were veggie burgers (to be fair, it was dark out!). But so easy, and so delicious!
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz package) butterscotch chips
Fleur de sel or sea salt, for sprinkling (if you only have table salt, or if you’re salt-shy, just leave this step out)
Preheat oven to 375° F. Line baking sheets with parchment paper.
Combine flour, baking soda, salt and cinnamon in small bowl. In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Refrigerate for 30 minutes or longer (optional, but helps the cookies keep their shape).
Drop by rounded tablespoon onto prepared baking sheets. Sprinkle cookies with fleur de sel.
Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool for a couple minutes on baking sheets; remove to wire racks to cool completely. Store in an airtight container.
Note: okay, now that I type this out, I realize that I didn’t just adjust the salt – all my instructions are different too. But it’s better this way!