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.