I found some oat puns while I was making this recipe and thought I would share some of the best ones with you guys lol.
Why did the farmer start a punk rock band?
Because he was tired of haulin’ oats.
What’s a duck’s favorite breakfast food?
A raisin, a peanut, and an oat sit down and order a drink. The bartender says, “what do you think this is, a granola bar?”
Now that I got that off of my chest lets talk about some cookies! These cookies are so nostalgic for me. Growing up my mom always kept Mother’s oatmeal cookies in our pantry. They were her favorite and were one of my go to snacks. Oatmeal cookies taste like a big hug. I know oatmeal cookies might not be everyone’s cup of tea, so that is why I decided to give them a makeover. The base is not really “oat-y” but instead more of a maple-y chocolate chip-less dough. This base, combined with the butterscotch and smashed cookie bits, will make any oatmeal cookie hater think again!
Butterscotch Oatmeal Cookies
- Heat oven to 410 °F.
- Line two baking sheets with parchment paper and set aside.
- Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
- Add eggs one at a time.
- Add vanilla, cake flour, all-purpose flour, baking soda, maple extract, and mix for one minute until fully incorporated.
- Fold in butterscotch chips and oatmeal cookies.
- Scoop cookie dough onto the parchment paper (heaping scoop ~3T). Leave room in between the scoops. Cookies will spread a little as they cook. No need to flatten.
- Repeat process. Do not overcrowd the sheet pan. I put ~4 cookies on a sheet pan.
- Cook for ten minutes or until dough becomes golden brown.
- Let rest for 3-5 minutes and ENJOY!