I spend an extraordinary amount of time on BuzzFeed. It’s ridiculous really. I can tell you the 21 ways FRIENDS will solve global warming, the 14 coldest hearts that even puppies can melt, the 12 benefits of socks and the 25 cookies you must, must bake.
That last one is of course authentic, but I’m sure someone will create a list for the others too. BuzzFeed is awesome. And so are these cookies.
That wonderfully sinful list of cookies led me to this beautiful blog. I had butterscotch chips in the fridge, I had peanut butter chips in the fridge and I hadn’t done any weeknight baking or cookie making in a while. It was time.
Oatmeal cookies are usually soft and chewy unless you eat the packaged kinds which are crunchy. By a happy accident, I managed to produce both 😀 Over-bake one batch and you’ll know what I mean!
I know the soft ones are the way to go, but there’s something to be said for mildly burnt cookies, I must admit. They’re a bit…fierce, if I may. In a delicious cookie kind of way.
As always, I reduced the sugar, but A LOT this time. Butterscotch chips are very, very, very sweet and since I replaced the roasted peanuts with peanut butter chips, there was a bit more sugar in that too. A 1/2 cup sugar is absolutely enough, I and all my taste-testers felt 🙂
Clearly, I miss Christmas.
Last thing, the oats. Instant oats are not recommended but that’s all I had and so that’s what I used. The cookies were still fabulous. Soft and chewy, just the right amount of butterscotch sweetness, complemented nicely by the peanut butter chips. Perfection.
Make make make!
What you’ll need:
3/4 cup (170 gms) butter, room temperature
1/4 cup caster sugar
1/4 cup brown sugar
1 tsp vanilla
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups oats
1 cup butterscotch chips
1 cup peanut butter chips
What to do:
1. Mix the flour, baking powder, soda and salt in a bowl. Set aside. Preheat the oven to 175 C and grease a baking tray.
2. Cream the butter and sugars till fluffy. Add the egg and vanilla and beat till combined.
3. Fold the flour mixture into the butter mixture until just combined.
4. Fold in the oats, butterscotch chips and peanut butter chips gently. Get your hands in there and bring the dough together but do not overmix.
5. Roll the dough into golf-ball sized balls and place them 2-inches apart on the baking tray. Press down lightly to about 3/4 inch thickness. The cookies will spread but not a lot, so pressing them down is essential.
6. Bake for 12 to 15 minutes until lightly browned. The cookies might be a bit soft but will firm up as they cool.