For these cookies, I found my inspiration on a bag of Guittard’s butterscotch chips, which are one of my favorite baking ingredients. I was lured in by the added appeal of chocolate and a simple recipe. And Quinn’s enthusiasm about having some homemade baked goods, which have been few and far between of late.
We are big fans of these cookies. I also used Guittard chocolate chips, which are another pantry staple for me. The combination of chocolate, butterscotch, oats, and pecans was rich without being overwhelming. As much as I like these with the butterscotch chips, though, I do think they would also be outstanding with peanut butter chips.
If you have the patience and will-power, these were better the day after baking them. I know I don’t always heed that kind of advice, so I certainly won’t fault anyone for diving right in shortly after they come out of the oven.
Yield: about 4 dozen cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
- 2 cups semisweet chocolate chips
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 & 1/4 cups quick-cooking rolled oats
- 1/4 cup canola oil
- 1/4 cup firmly packed brown sugar
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup butterscotch chips
- Preheat oven to 350°. Grease or line baking sheets.
- Melt semisweet chips in a double boiler or in the microwave. Set aside to cool.
- Combine flour, baking soda, salt, and oats in a medium bowl. Set aside.
- In a large bowl, mix oil, brown sugar, eggs, milk, and vanilla using an electric mixer. Mix in melted chocolate. Gradually add dry ingredients until combined. Stir in pecans and butterscotch chips.
- Form dough into rounded teaspoons. Place cookies 2 inches apart on baking sheet. Bake 7-9 minutes. The centers will still be soft but will harden as they cool. Cool on baking sheets 3-4 minutes. Then, move to cooling racks to cool completely.
Recipe adapted from Guittard.