Hi Everyone. It's time for this month's Secret Recipe Club, where each month, a group of bloggers are assigned a blog, and we get to choose a recipe from that blog to feature on our own blogs, then we all reveal our assigned blogs on the same day.
This month I was assigned the blog: Secrets Of The Cookie Princess by Colleen. With a blog name like that, I had to choose one of Colleen's tempting cookie recipes for this month's reveal, but choosing which one wasn't so easy. There were all kinds of scrumptious sounding recipes: Almond Meltaways (be still my heart), Salted Chocolate Truffle Cookies (the hubs would love that one), and Candied Bacon and Chocolate Chip (bacon!). In the end, I chose Scotchilla Cookies. What can I say, I have a soft pot in my heart for oatmeal cookies, and frankly, the recipe name won me over. These cookies were so delicious, and they were just what my sweet tooth needed.
Butterscotch and Vanilla Oatmeal Cookies - Secret Recipe Club
- 1 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 12 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 3 cups old fashioned oats
- 1 cup butterscotch chips
- 1 cup white or vanilla chocolate chips
- Preheat oven to 375F and line half sheet pans with silpats or parchment.
- In a large mixing bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- In the bowl of a stand mixer, beat butter and sugars until light and fluffy, scraping sides of bowl as needed.
- Add egg, flaxseed, and water; beat to combine.
- Gradually add flour mixture; mix well.
- Add oats, butterscotch chips, and vanilla chips; mix just until combined.
- Use #50 scoop (1 tablespoon) to portion dough onto prepared half sheet pans; flatten cookie blogs slightly.
- Bake cookies, one sheet at a time, for 8-10 minutes or until lightly golden.
- Let cookies rest for 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container.