I over-promise.
Oatmeal Scotchies with Butterscotch Ganache that cooled a little.
I talk to someone, like them, we bond over food, and I promise I’ll bring or send them cookies. Then I come home at night not just exhausted from work, but guilt-ridden that I never got the promised cookies to the poor person left waiting at the cookie altar.
Then, in one night, I bake like a maniac and try to and send all the promised stuff the next day. This usually requires several trips to the grocery store because I always forget something. Then there’s the wrapping and mailing.
The good news is Vons and Fed Ex love me.
Samantha with her Oatmeal Scotchies
The bad news is it’s probably a syndrome of some kind. But it forces me to bake – a lot, which is good when you have a blog where food is king!
So, this week, I baked Oatmeal Scotchies for my friend Samantha because she gifted me a bag of butterscotch chips and casually said, “Just in case you were in the mood to bake Oatmeal Scotchies.” She lacks subtlety, but I love her anyway.
And I baked Oatmeal Cookies for my brother Bob because he loves them, then I promised cookies to Carolyn, whose kids are graduating this week and just brought in promised Lemon Bars to Kiyo at work today because she brought me lemons yesterday. So, I’ve got three batches baked and delivered, and one batch of guilt chalked up for this week. Carolyn, I swear I’ll send your kids their graduation cookies soon.
But, you’ll be pleased to know that the Oatmeal Scotchies I baked are awesome with butterscotch ganache and a sprinkle of salt. I know this because I tasted them and loved them, Samantha loved them, my cubbie neighbor Nick loved them, and Neil Saavedra, a cookie savant and the host of the Fork Report on KFI Radio loved them too. We can’t all be wrong.
Next, I’m Butterscotch Ganaching peanut butter cookies because that sounds really good to me. And for my Oatmeal cookies I always shred an apple into the dough – my oatmeal loving brother, Bob, suggested that to me once, and it’s a great addition to the recipe inside the lid of the Quaker Oatmeal.
So, while the weather here is still nice and cool, I’m baking my little guts out. Here is the recipe for Oatmeal Scotchies with Butterscotch Ganache and Sea Salt. This came from the Oatmeal Raisin Cookie recipe you can find right on the lid of the round Quaker Oats containers. I just omitted the raisins and put in butterscotch chips, then drizzled ganache on top and sprinkled a little sea salt. Interesting thing is if you let the ganache cool a little, it lightens in color and is even better, but harder to drizzle. Either way, the cookies rock.
AuthorFran TunnoHeat oven to 350. In a large bowl, beat the 1/2 cup plus 6 tablespoons of softened butter and sugars on medium speed until creamy.
Add eggs, and vanilla, and beat well. Add combined flour, baking soda, cinnamon and salt, mix well. Add oats, shredded apple, and Nestle Butterscotch pieces and mix well.
Drop dough by rounded tablespoonfulls onto an ungreased cookie sheet. Bake 10 to 12 min, or until the edges are starting to brown.
Remove the cookies and let them cool. As they're cooling, heat 1/2 cup butterscotch chips with 1/4 cup whipping cream and a pinch of salt or two.
In a separate pan, combine the 6 oz. of butterscotch chips with the 1/4 cup of whipping cream. Stir with whisk on stove top until mixture is melted and creamy. Remove from heat and let cool about 1/2 hour.
Once cookies are completely cooled, drizzle tops with butterscotch ganache, then lightly sprinkle with sea salt and serve.
If you let the ganache cool a little longer, it will lighten in color and look prettier but will be slightly harder to drizzle.
Ingredients
Directions
Heat oven to 350. In a large bowl, beat the 1/2 cup plus 6 tablespoons of softened butter and sugars on medium speed until creamy.
Add eggs, and vanilla, and beat well. Add combined flour, baking soda, cinnamon and salt, mix well. Add oats, shredded apple, and Nestle Butterscotch pieces and mix well.
Drop dough by rounded tablespoonfulls onto an ungreased cookie sheet. Bake 10 to 12 min, or until the edges are starting to brown.
Remove the cookies and let them cool. As they're cooling, heat 1/2 cup butterscotch chips with 1/4 cup whipping cream and a pinch of salt or two.
In a separate pan, combine the 6 oz. of butterscotch chips with the 1/4 cup of whipping cream. Stir with whisk on stove top until mixture is melted and creamy. Remove from heat and let cool about 1/2 hour.
Once cookies are completely cooled, drizzle tops with butterscotch ganache, then lightly sprinkle with sea salt and serve.
If you let the ganache cool a little longer, it will lighten in color and look prettier but will be slightly harder to drizzle.
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