There is never anything wrong with some good old fashioned oatmeal raisin cookies. My variations never stray from the original, especially since I really started to embrace raisins. I used to be a rebel and stick with chocolate chips instead. I know. Such a daredevil.
Usually I make these when I need to be nice to people. Apparently boys are big fans of these cookies. Probably since they are also the healthiest cookie. Except not at all. In preparation for spending all day at a rowing regatta, I needed to make a healthy munchie for my teammates. I adapted my original recipe by substituting whole wheat flour. So by omission of white flour this variation just became healthy. This is what I tell myself. Just go with it.
I’m loving this recipe because it gives me a chance to explore another awesome addition: butterscotch. The carmelly sweetness blends so well with the spice of oatmeal raisin cookies. Oh my God. So good. Phenomenal. I’m not sure I can go back to original now that these have been consumed. And they were completely.
It’s kind of exactly what you need after a killer rowing race. Or a brutal spin workout. Or on a rainy day. Or you know, for breakfast. Oatmeal, people. Oatmeal is always a good choice.
So good I couldn't even take a picture quick enough
Oh. Also, I roll them in cinnamon sugar before baking. Right. You want to get on these, stat.
Oatmeal Butterscotch Cookies
*adapted from my Oatmeal Raisin Cookie recipe
- 1/2 cup (1 stick) butter, softened
- 3/4 cup firmly packed brown sugar
- 1 eggs
- 1 teaspoon vanilla
- 1/4 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 1 ¾ cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 cup Golden Raisins
- 1 cup butterscotch chips
- 1/8 cup of spiced rum
- Preheat oven to 350°F.
- In large mixing bowl, beat butter and sugars on medium speed of electric mixer until creamy, add eggs and vanilla; beat well.
- Add flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well on low, but be careful not to over mix.
- Drop dough by rounded tablespoonfuls onto cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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