Preparation time: 5 minutes
Setting time: 15 minutes
Total time: 20 minutes
Servings: Depends on the size of your cookies!
Celebrate National Butterscotch Day by treating your brood to these delicious Butterscotch Oatmeal Cookies…..in under 20 minutes!
If your kids are anything like mine, they run into the kitchen after a day at school and start begging for food. Never mind that they know dinner time isn’t till 6pm. Never mind that that’s been the case for, oh, SEVERAL YEARS!
But there they are, begging for some snacks (or simply raiding the fridge right under my nose).
It’s difficult to not hand over a pack of store-bought biscuits or cookies. But, as moms, we know that it’s not the best answer, just the convenient answer.
What if I told you I have a wonderful recipe for Butterscotch Oatmeal Cookies that you can make in under 20 minutes (that’s less time to get to the grocery store and back), and you don’t even need to fire up the oven as they’re no bake?!
No additive or preservatives, and I always use Bob's Red Mill Quick Rolled Organic Oats. I love how they still use ‘old’ techniques, such as grinding their oats in a traditional stone mill – back when food was food, and not a chemistry lesson.
1/2 cup of butter
1/2 cup of milk
2 cups of sugar
1 cup of butterscotch chips (see tip below)
1 teaspoon of vanilla extract
A pinch of salt
3 cups of Bob's Red Mill Quick Rolled Oats
How to make your Butterscotch Oatmeal Cookies:
Put a large saucepan on the stove at medium heat. Add the butter, milk and sugar and mix with a spoon until it melts – it will take about 60 seconds.
Add in the butterscotch chips, the vanilla extract and the pinch of salt.
Now, using your spoon, fold in Bob's Red Mill Quick Rolled Oats.
Place a large piece of parchment paper onto a worktop, and use a tablespoon to drop pieces of cookies.
Leave alone for about 15 minutes or so to set. Use an airtight container to store your cookies…..although something tells me they’ll be raided soon!
Mom's Secret Tip:
I really don’t want to use shop-bought butterscotch chips. I’ve yet to find a packet that doesn’t have hydrogenated oils (manmade stuff that many people are asking to be banned!)
Making your own is so easy, it takes me about 5 minutes. I make a big batch every 2-3 weeks and store them in the fridge in an airtight container – ready to use for any cookie emergency.
Put a saucepan on medium heat, and melt 1 cup of brown sugar, 1/2 cup of coconut oil and 1/2 cup of butter. Bring to a simmer (almost a boil, but not completely) and then turn heat to low until the mixture is completely liquid.
Add 1 teaspoon of vanilla extract and pour mixture onto a container lined with parchment paper. Refrigerate for 3-4 hours. Once solid, break up into chips.