Friday, September 10, 2010

Chewiest Oatmeal Butterscotchies with Sea Salt

I hate how everything fun that I want to do always happens on the same day. Then I could seriously go weeks without any plans. This Saturday is Andrea’s Great American Bake Sale, my cousin and fellow math nerd Hilary’s bridal shower and bachelorette party, and (the trump card) meeting Mark’s mom’s family for the first time in New York. I am super excited about NY because I can’t wait to put face to all of the fun stories I’ve heard and as a bonus, I get so visit with my favorite Caribbean Queen, Laura Kitty Schrager. Even so, I can’t stand the idea of being completely absent from the first two activities so I am going to be there in spirit with food. My most favorite cookies are oatmeal raisin and I make a pretty darn good one. Not too sweet and with a sprinkle of coarse sea salt on top. Just typing about them is making my mouth water. I add a little twist with the butterscotch chips, which I absolutely adore. I hope that they bring in big bucks for the charity bake sale. Stop by Adams Mill Bar this Saturday between 1-4 if you want some of these cookies for yourself.
Chewiest Oatmeal Butterscotchies with Sea Salt
2 sticks butter
1 cup packed light brown sugar
1/4 cup dark brown sugar
2 eggs
1 teaspoons vanilla extract
1 1/4 cups flour
1/2 t. baking soda
1 t. salt (for the dough)
3 cups rolled oats
1 cup butterscotch chips
A few tablespoons coarse sea salt or kosher salt to sprinkle on top

1. Cream together butter and sugars until light and fluffy. The ingredients really should be a room temperature so that they incorporate with each other. The cookies will be better if you let the butter and eggs sit out to room temperature before baking.
2. Add eggs slowly and continue to beat to maintain lightness.
3. Turn down the mixer speed and add vanilla, baking soda, and salt. Slowly add the flour on lowest speed.
4. Add the oats and mix lightly.
5. Add the butterscotch chips until they are just incorporated.
6. You can either put the whole bowl in the fridge for 20-30 minutes or you can scoop them out onto your baking sheet and then put them in the fridge for 20-30 minutes (I think this is easier). This step is optional, but it makes the cookies come up very moist and chewy, which I love.
7. Bake at 325 for 12-15 minutes until they are slightly crisp on the edges and soft toward the middle. You want to take them out a little bit before you think they are totally done because they continue to cook when you take them out of the oven.
8. Cool on completely on cooling racks. They will store in an airtight container until you are ready to chow down.
Come out to try one for yourself!


  1. Oh my goodness - the box of these just got dropped off to my office for tomorrow's sale. And let me just say - these are not to be missed. The mistress of Corcoran Street Kitchen has outdone herself.

    Thanks Emily!!

  2. Emily Thomas' oatmeal cookies are not to be missed. They are BEYOND. Buy millions of them if you can.

    a devoted cookie monster

  3. this is brilliant... because i dont like the raisins in my oatmeal cookies but i do love butterscotch.

    plus butterscotch is a good safe word

  4. 2 sticks butter?

    What's a stick of butter? It's 8 tablespoons in some places. 16 elsewhere.

  5. 1 stick butter = 8 Tbs. = 1/2 cup

    This recipe is calling for 16 Tbs. of butter.