When fall rolls around the tastes for snacks and treats change. When it’s time for dessert its usually fewer requests for ice cream but more for gooey brownies. After School Snacks are now warm or spicy or sometimes a little of both like these oatmeal raisin butterscotch cookies.
With a big dose of cinnamon and a pinch each of chili, ginger, clove and nutmeg they give off a warmth that feels so good especially as the season cools off.
Shae saw me bring home a huge container of oatmeal and said she wanted to make cookies. Who am I to deny a girl and her cookies. I gave her all the ingredients, the recipe and let her get to work.
Oatmeal Raisin Butterscotch Cookies-makes 24 cookies
Ingredients
- 1/2 butter, softened
- 1 cup brown sugar, packed
- 1/2 white sugar
- 1 cup flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- pinch each of chili powder, ginger, clove & nutmeg (cardamom would be a great here too)
- 1/2 salt
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups old fashioned oats
- 1 cup raisins
- 1/2 cup butterscotch chips
Directions
Preheat oven to 350°. Prepare 2-3 cookie sheets with parchment paper.
In a mixing bowl cream together butter and sugars till creamy.
Beat in vanilla and eggs till smooth. Occasionally scrape down sides.
In a separate bowl blend together flour, baking soda, spices and salt
Add flour mixture to sugar and eggs slowly to prevent flour from flying into theair. Do not over mix.
Add oats, raisins and butterscotch chips and blend for 10 seconds.
Drop heaping spoonfuls 2 inches apart on prepared cookie sheets.
Bake for 11-13 minutes and cool on wire racks. Cookies should be crisp on the edges and bottom and chewy in the middle.
These are quickly becoming a family fall favorite. What flavors do you crave in the cooler weather?
Ingredients
- 1/2 butter, softened
- 1 cup brown sugar, packed
- 1/2 white sugar
- 1 cup flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- pinch each of chili powder, ginger, clove & nutmeg (cardamom would be a great here too)
- 1/2 salt
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups old fashioned oats
- 1 cup raisins
- 1/2 cup butterscotch chips
Instructions
- Preheat oven to 350°. Prepare 2-3 cookie sheets with parchment paper.
- In a mixing bowl cream together butter and sugars till creamy.
- Beat in vanilla and eggs till smooth. Occasionally scrape down sides.
- In a separate bowl blend together flour, baking soda and salt
- Add flour mixture to sugar and eggs slowly to prevent flour from flying into theair. Do not over mix.
- Add oats, raisins and butterscotch chips and blend for 10 seconds.
- Drop heaping spoonfuls 2 inches apart on prepared cookie sheets.
- Bake for 11-13 minutes and cool on wire racks. Cookies should be crisp on the edges and bottom and chewy in the middle.
Come join me and my co-hosts, Paula at Frosted Fingers, Sara at Sensibly Sara, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.
- preparing healthy snacks
- having a tea party
- counting skills with m&ms
- pouring from measuring cups
- discovering a local restaurant that your kids love
- creating new family friendly recipes
You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.
Sabreena and I thought we had it under control and put 4 circles of batter in at once to speed up the process. We had 2 casualties that time. One cookie that didn’t take on a very good shaped and one that never made it off the baking sheet.
Was it fun? YES. Will I ever attempt it again? Probably Not. Best part though is they tasted really good.
Bake at 350 degrees for 12-15 minutes or until golden brown. Fill with 1/2 tsp of favorite jam.
As I got all the ingredients into the mixer she washed her hands and then pulled herself up to the table.
I would make these again. They were easy and they tasted good. I don’t like peanut butter cookies but I ate 2 of these. Next time I’m going to add raisins or chocolate chips and a couple squirts of honey to enhance the sweetness from the brown sugar. These additions will keep it gluten free too!
To double the amount of dough I doubled the amounts of all of the ingredients except the flour. Instead of 4 1/2 cups of flour I used 4 1/4. I figured I could add a little extra if needed but my dough didn’t need it. It all depends on the humidity and temperature of your kitchen and of course the butter. Also keep in mind that simple variations can be done like adding anise or peppermint flavors or coating in chocolate or chopped nuts. Different shapes or using cookie cutters are also great ways to personalize for your family.
