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Foodie Fridays: Salted Butterscotch Oatmeal Cookies
Posted by Guest in Foodie Fridays
Sweet tooth. Most of us have one. Some of us (okay, it's me) have an insatiable one. This is why I'm always on the lookout for sweet treats that I can make in small portions, individual servings, or that keep well so I can stash the leftovers away for future sweet tooth moments. And this is why I love to freeze cookie dough.

I've learned enough over the years to know that if I bake a big batch of yummy cookies that they're as good as gone if I don't shuffle them off to work, dole them out to the neighbors, or find some other way to get them out of the house. If I know they're in the kitchen, I'll find any excuse to go in and snag one after another until there's nothing left but crumbs (and I just may snag those, too). Makes for a happy sweet tooth, but not such a happy waistline. Enter the sage compromise of freezing cookie dough. Whip up a full batch, bake enough to make the sweet tooth happy, freeze the rest of the dough on a cookie sheet until solid, and then remove to a freezer bag. Throw the bag into the deep freeze and you've got cookies ready to bake anytime you want them! Bake them from frozen at the regular temp -- just adjust your cooking time by a few minutes to allow for the defrosting process.

For those of you who love the sweet-salty flavor combination, this one's for you. Sweet butterscotch and flaky sea salt is a marriage made in heaven and the oats back it up by delivering a nice, chewy texture.  Bake the whole batch and share with your family and friends, or bake just a few and freeze the remaining dough for future cravings or drop-in guests!

Salted Butterscotch Oatmeal Cookies
(adapted from Poppytalk)
1 cup butter, room temperature
1 cup brown sugar
1/4 cup skim milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup wheat or white-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups oats (regular or quick cooking)
2 cups butterscotch chips
flaky sea salt

Preheat oven to 350 degrees F. Combine flours, baking soda, and the first salt measurement in a medium bowl.
In a second bowl, beat together butter and sugar until fluffy. Add milk and vanilla until combined. Slowly add in flour mixture and mix until just blended. Add oats and butterscotch chips until incorporated.

Spoon large tablespoons of dough onto a cookie sheet lined with parchment paper or a Silpat, leaving about 2 inches of space between each cookie. Lightly press down on each cookie to slightly flatten and sprinkle a flake or two of salt on each cookie. Bake for 12 - 14 minutes, or until cookies are golden brown. Transfer to wire rack to cool.

Yield: 24 - 30 cookies

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