Are you tired of flat, lifeless cookies that crumble at high altitudes? Prepare to revolutionize your baking game with these mind-blowing Oatmeal Butterscotch Cookies that are specifically crafted to perfection for mountain dwellers! These aren't just cookies; they're a high-altitude baking miracle that will transform your kitchen into a sweet, golden-brown paradise of deliciousness. Whether you're living in Denver, Aspen, or any elevated location, these cookies will become your new secret weapon for irresistible, perfectly baked treats that will have everyone begging for your recipe!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C). If you are at high altitude (above 3,000 feet), consider adjusting the temperature to 375°F (190°C) to help the cookies set properly.
- In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, stir in the teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Fold in the rolled oats and butterscotch chips using a spatula or wooden spoon until they are evenly distributed throughout the dough.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- If you are at high altitude, consider flattening the dough balls slightly to help them spread evenly while baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Keep an eye on them, as baking times may vary based on your oven and altitude.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
- Enjoy your delicious high altitude oatmeal butterscotch cookies with a glass of milk or your favorite beverage!
Tips
- Temperature is Key: At high altitudes, adjust your oven temperature slightly higher to help cookies set properly. The extra heat compensates for lower air pressure.
- Moisture Matters: High altitude baking can dry out cookies quickly, so don't overmix your dough and consider adding an extra tablespoon of liquid (like milk) if the dough seems too dry.
- Flatten Slightly: Unlike sea-level cookies, high altitude cookies benefit from being gently pressed before baking to ensure even spreading and consistent texture.
- Watch Carefully: Baking times can vary, so start checking your cookies a minute or two earlier than the recipe suggests. Look for lightly golden edges as your doneness indicator.
- Ingredient Precision: Measure ingredients carefully and consider reducing sugar and leavening agents slightly to prevent over-rising and collapsing.
- Cool Completely: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to help them set and maintain their perfect texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 35mg
