Saturday, May 22, 2010

Cindy McCain's Oatmeal Butterscotch Cookies

If the 2008 election had been based on cookie recipes, Cindy McCain would have won. While there has been a lot of speculation about the origin of her recipe (very similar to the one on my bag of Nestle Butterscotch chips), my focus is on the taste of the cookie. I offered this cookie to people who don't really care for butterscotch, and they still enjoyed it. Be sure to watch these cookies while they are baking as they can quickly go from perfect to overly brown.

3/4 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips 

Preheat oven to 375F. Line a baking pan with parchment paper.
In a large bowl, cream together butter and sugars. Blend in eggs and vanilla until mixture is smooth.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Stir into butter mixture. Then mix in the oats and butterscotch chips.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spread.
Bake for 10-11 minutes, until the edges begin to brown.
Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.

Makes 36 cookies.


  1. yum! this reminds me that I haven't had butterscotch in way too long!