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Oatmeal Butterscotch Cookies

Reviewed: Sep. 26, 2012
This is a solid oatmeal cookie recipe. I followed the recipe as written and agree with other reviews that one cup of butter is better but may be a bit much unless you adore rich and buttery. I suspect some of the other issues in the reviews may be due to technique, not the recipe. With any mix, such as cookies, brownies or bars, over mixing causes a flat hard product. After creaming the butter, eggs, sugars and vanilla, mix the remaining dry ingredients by hand or very carefully with a mixer. You do not want to mix the flour completely in and should clearly still see flour in the mix. With a recipe where you are adding oats, nuts, or chips at the end...mix the flour even less. I cheat and use my mixer...I just pop it on and off, scrap the sides of the bowl (yeah, that's important) and do it again til the flour is just barely mixed in. For those getting a lacy cookie...did you use quick oats or the full "old fashioned" oats? I would suggest the old fashioned type oats that have all the fiber or add more flour for the quick oats. I baked at 375 for 9 mins and got a cookie that was brown on the edge and just barely cooked in the middle. Shiny not doughy. Bake for 11 minutes for a crunchy cookie. I hope this helps out.
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