Oatmeal Butterscotch Cookies Recipe

December means baking time, doesn’t it? But before you break out the cookie cutters and rolling pins, you might want to try this comfort food recipe that also makes for a great breakfast (hey, there is oatmeal in there!).

This recipe comes right off the back of the Nestle butterscotch chip bag. But of course, I had to make some tweaks. The original recipe keeps things pretty basic – just oatmeal and butterscotch chips as the main flavors in these cookies. There are so many more possibilities!

First, I add nuts wherever possible in desserts, and these cookies just begged for walnuts. Or almonds. I wanted to make the flavor even nuttier, so I also added ground flax seed, which is another easy way to up the nutritional boost of these cookies. I didn’t include the ground flax in the recipe, but what I do is when I measure my flour, I take out about a tablespoon of the flour and add in a couple tablespoons of ground flax. (I also decreased the amount of all-purpose flour in favor of some whole wheat.)

Another ingredient lacking in the original recipe? Raisins. But regular raisins seem to clash with the flavor of butterscotch, so I used Craisins. You can now find flavor-infused Craisins like pomegranate and cherry (I’m thinking next time I make these I might try the latter).

Finally, I’m just not a fan of vanilla flavoring – it just seems to get lost when it comes to baked goods. So I tossed the vanilla and added a bit of almond extract. If you haven’t baked with almond extract, it’s time. Just be careful not to overdo it, a little goes a long way.

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