Maple Oatmeal Scotchies

My husband had a cookie like this on a recent business trip to Boston.  He described it so lovingly that I decided to try to recreate it.  I started with the recipe for Oatmeal Scotchies on the back of the Toll House Butterscotch Morsels and tweaked it to incorporate the maple flavor he was looking for.  The result, crispy buttery yumminess.

Here are the ingredients:

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon kosher salt plus 1 pinch, divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup plus 10 tablespoons real maple syrup, divided
  • 2 large eggs, room temperature if possible
  • grated zest of one orange
  • 3 cups old-fashioned oats
  • one 11-oz. package Butterscotch Flavored Morsels
  • 2 cups powdered sugar

NOTE:  I don’t trust predictions about the number of cookies that a given recipe will make.  It all depends on the size.  I used a #12 ice cream scoop to measure out my dough.  In the end, I had about 28 cookies.  Full disclosure, some of the dough never made it in the oven due to frequent tasting…quality control is so important.  :)

Preheat oven to 375 degrees F.

Place 1 1/4 cup flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon and 1 teaspoon kosher salt in a small bowl and stir to combine.

Beat 2 sticks of unsalted butter in a mixer with a paddle attachment until creamy.

Add 3/4 cup brown sugar, 1/2 cup real maple syrup and zest of one orange.  Now people, when I say maple syrup, I mean the expensive stuff that comes out of trees.  Accept no imitations!

Beat until thoroughly combined, about 1 minute.

Add the eggs and beat until combined.

Add the flour mixture.

Mix to incorporate and then add the oats.

Mix that up and then add the butterscotch chips.

After that is all mixed up, put it in the fridge for about an hour to firm up.  When it comes out, it will look like this.

Scoop the batter out onto a parchment lined cookie sheet and flatten into a little disk with your fingers.  Be sure to put a lot of space between each cookie because they will spread about 66%.

Bake in your 375 degree F oven for about 11-12 minutes or until they are light brown, slightly darker at the edges.  See what I meant about spreading?

Remove the parchment paper from the pans with the cookies still one them and cool on a rack while you mix up the frosting.  Warning:  Your cookies will be fragile and prone to breakage when warm. When cool, they will become firm and crisp. In a small bowl, mix the 2 cups of powdered sugar, a pinch of salt and remaining 10 tablespoons of maple syrup until smooth.

Then place your cooled cookies directly on a rack over a cookie sheet and proceed to drizzle this maple goodness over them in a haphazard fashion.  My husband’s refrain is always MORE FROSTING, but I like to let fate decide.

Once the frosting hardens up a bit, you can store the finished cookies for up to three days in an airtight container.

MAPLE OATMEAL SCOTCHIES RECIPE in PRINTER-FRIENDLY FORMAT

1 Comment

  1. making these tomorrow – yum!

    Reply

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