Here we are, already over halfway into January and there’s no snow in sight. We did have one big storm in December which was cool because we rarely see snow in December. But, so far, 2021 has been a dry month. Snow-wise, not wine-wise. Tried that, failed miserably. And really, the only reason I look forward to snow days is for the wine – and the sleeping in, the extra snuggles, hot cocoa and having an excuse to bake cookies.
With the kids in virtual school this winter, the idea of a snow day has kind of lost its luster. It’s not like they’re not home every day as it is. But snow is still fun for them, and they do get out there and enjoy it, which I’m grateful for. Someday soon they’ll be too old and/or cool to care about playing in the snow. But I’ll still be baking cookies! Like these Salted Butterscotch Oatmeal Cookies – I mean, can you even think of a better way to come in from the snow?
I’ll start by saying that these cookies smell like a Yankee candle. When they’re baking, the whole house fills with an intoxicating aroma of creamy butterscotch and sweet cardamom. By smell alone, they’re really hard to resist. But then they’ve also got that chewy oatmeal cookie thing going on that I’m just a sucker for. Oatmeal cookies are and will forever be my favorite. On the cookie tray of life, I’m always going for the oatmeal one first.
And the butterscotch… what is butterscotch anyway? Besides the most dreamy smelling ingredient in the world, of course. Butterscotch is made mainly of brown sugar and butter. So right there, you can’t go wrong. It’s similar to caramel, but caramel is made with white sugar instead of brown. You can buy butterscotch in chips just like chocolate chips and bake with them in a similar way. Personally, butterscotch is very sweet for me. But I’m in the minority because butterscotch cookies are always among the most popular when I bake them around the holidays.
In an effort to balance the sweetness of these Salted Butterscotch Oatmeal Cookies for myself, I sprinkle some flaky sea salt on top when they first come out of the oven. What is it about a salty-sweet combination that just gets me every time? The best! Think salted caramel only better, cause it’s butterscotch, and who wouldn’t want brown sugar over white sugar?
So, I’ll just be over here watching the forecast for snow, because these addictive cookies will be the first things I bake on the next snow day. Hope you’ll try them too. Enjoy!
- 1 1/4 cups oats (not instant)
- 3/4 cup sugar
- 3/4 cup flour
- 1 stick of unsalted butter, room temperature
- 2 cups butterscotch chips
- 1 Tbsp. molasses
- 1 egg
- 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 14/ tsp. cardamom
- flaky sea salt for sprinkling
Preheat oven to 350 degrees.
Using a stand mixer or electric handheld mixer, beat the butter and sugar until fluff. Beat in the egg, vanilla and molasses until combined.
In a separate bowl, whisk the oats, flour, baking powder and salt.
With the mixer running, slowly add the dry ingredients into the wet ingredients. Fold in the butterscotch chips.
Drop the batter in tablespoons onto a parchment-lined baking sheet. Bake 14-16 minutes. Cookies will still be soft, but they will continue to bake on the sheet once they are removed from the oven. Sprinkle with flaky sea salt.