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Oatmeal Butterscotch Cookies with Chocolate Drizzle

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups oatmeal
  • 1 package butterscotch chips
  • 1 cup toasted pecans bake in 325 degree oven for 10 minutes

Instructions

  1. Cream butter and sugars together. Add eggs and vanilla. Add all dry ingredients except oatmeal. Mix in oatmeal. Do not over mix. Just until wet and dry ingredients are incorporated. Mix in chips and nuts.

  2. Scoop out golf ball sized amount of dough. Place on ungreased cookie sheets. No more than 6 cookies per sheet. 

  3. Bake in 350 degree oven. 

    When cookies are almost done, at the 8 minute mark, open oven and flatten a bit with a spatula. Continue baking for about 2 minutes. Remove from oven and let cool completely. 

  4. Melt about 1 cup of white chocolate or vanilla chips in a small Ziploc bag in the microwave. This takes about 30 seconds to 1 minute. Squish the chips around in the bag a bit until all chips are melted and smooth. Snip off the end of one corner of the bag. Drizzle the chocolate over the cookie. Let cool again until drizzle is set.
  5. Makes about 2 1/2 dozen 4 inch cookies.

Recipe Notes

-You don't have to add the drizzle, I wanted to dress the cookies up a bit. But I have to say, I really liked the butterscotch-white choc combo.

-Don't use a mixer once you add the oatmeal. Just mix in with a wooden spoon or spatula.