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Butterscotch Chip Oatmeal Cookies

Source of Recipe


Gourmet, September 1989






List of Ingredients



• 1 stick (1/2 cup) unsalted butter, softened
  
• 1/4 cup firmly packed dark brown sugar
  
• 1/4 cup granulated sugar
  
• 1 large egg
  
• 1/2 tsp vanilla extract
  
• 1 cup all-purpose flour
  
• 1/4 tsp baking powder
  
• 1/2 tsp salt
  
• 1/2 cup lightly packed sweetened flaked coconut
  
• 1/2 cup pecans, chopped, toasted lightly and cooled
  
• 1 cup old-fashioned rolled oats
  
• 3/4 cup butterscotch chips
  






Instructions



1. In a bowl with an electric mixer, cream the butter, add the sugars, and beat the mixture until light and fluffy. Beat in the egg, vanilla and 1 tablespoon water.
   
   
2. In another bowl, whisk together the flour, baking powder and salt until the mixture is combined well. Add the flour mixture to the butter mixture gradually, beating, until the mixture is just combined. Stir in the coconut, pecans, oats and butterscotch chips.
   
   
3. Drop level tablespoonfuls of the batter 2 inches apart onto ungreased baking sheets, and bake the cookies in the middle of a preheated 375-degree (F) oven for 10 to 12 minutes, or until they are golden. Transfer the cookies to racks and let them cool. The cookies keep in an airtight container for 5 days.
   
   Makes about 40 cookies.