Butterscotch Oatmeal Cookies

I have been so busy this week that I finally spare some time today to make these butterscotch oatmeal cookies. It's my last week of winter holiday that I will have to fly back to Montreal on the coming sunday :( This week I have been eating out so much and hanging out with friends almost everyday. Good Time!! 

I have made this the first time in the past summer for Bin’s birthday. Last time, I reduced almost half of the butter (was trying to make it skinnier), so it didn’t turn out great as the dough was too dry as well. This time, I simply follow the amount of oil, and it turns out amazing! And I think the amount of oil used in this recipe is acceptable as long as you are not eating 5 cookies at one time :P

This is an extremely simple recipe from Allrecipes, I have read through reviews and made changes to it. There is one thing that I want to introduce whenever you make cookies… This is the ICE CREAM SCOOP. It’s the best tool to scoop the dough on the baking sheet!! Your cookies will not turn out flat and they can be uniform in size. Perfect!

Recipes adopted from Allrecipes.

(made 3 dozens)

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup butter

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

3 cups quick cooking oats

1 cup butterscotch chips

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside.

2. In a medium bowl, cream butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a scoop onto ungreased cookie sheets.

3. Bake for 15-17 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.