Nutmeg Oatmeal Butterscotch Chip Cookies
There are just some things that go together. Peanut butter, honey and banana sandwiches. Snow and happiness. Cheese and sprinkles. (Creamie’s new favorite movie is Rio. She asked for cheese and sprinkles for lunch today. Thankfully she was satisfied with cheese and roasted turkey.) But one of my favorite combos is fall and cooking. While I love a good pumpkin spice flavored whatever, it is not the only spice of the season. These nutmeg butterscotch cookies are a spicy fallish combination and I guarantee no one else will bring them to the pumpkin carving/cider tasting party.
Nutmeg Oatmeal Butterscotch Cookies
- 1 cup soft butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tea vanilla
- 2 tea milk
- 1 tea baking powder
- 1 tea baking soda
- 1/2 tea nutmeg (or if you want to use chocolate chips sub this for 1 tea. cinnamon)
- 1/4 tea salt
- 2 1/4 cups flour (I used all whole wheat, which is why they are a little toasty colored. You could use all white or half and half)
- 2 1/2 cups oatmeal
- 1 1/2 cups butterscotch chips (or chocolate chips)
Cream the butter, sugars, eggs, milk and vanilla together for a few minutes until they are nice and fluffy. While that is whirling around dump the 2.5 cups oatmeal into the blender. Pulse it a few times until you have oatmeal flour. Then add the baking powder, soda, salt, nutmeg and flour to the blender and pulse a few more times to mix it all together. Add the oatmeal flour mixture to the creamed butter/sugar and mix until just combined. Add the butterscotch chips. After your dough is mixed turn on the oven. The dough needs to sit for about 10 minutes before you bake it so that the oatmeal can soften up a bit. Turn your oven on to 350 and bake on a parchment lined cookie sheet for 11 minutes.
So one of my biggest pet peeves about recipes is the baking time window. Bake for 12-15 minutes or something like that. After I bought an oven thermometer I’ve been able to nail down my near perfect cooking window. My oven is 25 degrees cool. So to get it to 350 degrees I need to set it for 375. And it takes my oven a lot longer to heat up than it thinks. When the little “I am hot and ready” buzzer goes off it is usually only 150 degrees in there. Which is terrible for baking cookies. But if my oven is really 350 degrees nearly all of my cookeis bake in 11 minutes. I can only think of a few of my dozens of recipes that take longer or shorter than that. I bought my thermometer for I think $4 a few years ago. And I use it every single time I bake. I think it really helps me to get even results, and it helped me to figure out my oven’s inconsistencies. (Randomly, if I am cooking at over 425 degrees the oven does just fine regulating itself…. so weird.)
I roasted a turkey for lunch, it is nice and rainy and cloudy outside and fall is in the air. A few bits of random for your Wednesday: The floral sheet in the background of these photos is my alltime favorite thrifted sheet. When we move next year I am pretty sure it is going to be the jumping off point for our bedroom. I love it so so much. Also, getting these cookies to stack up nice and tall like the second picture? Well, let’s just say it’s harder than it looks. I had a couple of cookie casualties. Which was tragic. But after I ate them I got over the tragicness of it all.
pinksuedeshoe 
these look delish, I’m pinning it to my delish board right now so that I can make them later.
Thanks for sharing!
These look really good. I am going to try them soon, right after I pin them as well. Creamie needs to get feeling better so we can see you again. We miss you!
so yummy looking
Where would one buy an oven thermometer?
I think I just got mine at the grocery store in the little kitchen section. But walmart or target would have them for pretty cheap. Or any kitchen store like Williams Sonoma. I haven’t looked but I bet amazon sells them as well.
Pink,
MMM. Nutmeg is awesome.
My oven is 25 degrees cool too. I have to do exactly what you do; set it to 375 to bake at 350. Anything above 375 is OK, though. Weirdness. Ovens have their own personalities, I think. And you have to get to know them to make them work. The oven in our apartment was this 70’s brown drop-in. But it heated perfectly and baked exactly at the lowest time listed on recipes. I knew what to expect. It took me a while to get used to the oven in my new house, but we’re well acquainted now and I know what to expect.
My favorite kitchen tool is a kitchen scale. I use it for measuring pasta and for dividing out huge packages of hamburger and chicken. I even use it to weigh packages I’m sending out so I don’t have sticker shock at the post office. I’ve had mine for 12 years or so and it is on the fritz. It no longer weighs accurately. It is analog, and I love it. I’m wondering what I’ll replace it with; another analog or a digital. I haven’t looked around yet because I’m sad to have to replace it. Completely random and off-topic, but I needed somewhere to share my loss (lol).
xo -E
O, those look divine and a totally new cookie concept for my family to try. Did you really mean to type 1 1/5 cups of butterscotch chips? I might have to go for a full 1 1/2!
Bwahahaaa. Ahem, I am a dork. Yeah, I’d go with a whole 1.5 cups. I mean, no need to be stingy. 🙂 actually, yeah, I’ll just fix that right on up there.
My pants are already too tight from all the dipped oreos I ate today. And all that other stuff I’ve been making. So thanks– because now I need to bake these cookies.
And you know, that’s just startling about the oven temperature! I must go buy an oven thermometer. I’m sure it will be one of those things that I won’t be sure how I ever lived without!
Sadly – I am not a sweets person. I was actually drooling over the fabric in the back ground. Love it!