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Butterscotch Chip Oatmeal Cookies
Gourmet September 1989
Gourmet - One Year Subscription
[You
may as well go ahead and double the recipe!]
1 stick (1/2 cup) unsalted butter, softened
1/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup lightly packed sweetened
flaked coconut
1/2 cup pecans, chopped, toasted
lightly, and cooled
1 cup old-fashioned rolled oats
3/4 cup butterscotch chips
In a bowl with an electric mixer cream the butter, add the
sugars, and beat
the mixture until light and fluffy. Beat in the egg, vanilla,
and 1 tablespoon
water. In another bowl whisk together the flour, baking powder,
and salt
until the mixture is combined well, add the flour mixture to the butter
mix-
ture gradually, beating, and beat the mixture until it is just combined. Stir
in the coconut, pecans, oats, and butterscotch chips. Drop level tablespoonfuls
of the batter 2 inches apart onto ungreased baking sheets, and bake the cookies
in the middle of a preheated 375-degree F. oven for 10 to 12 min-utes, or until
they are golden. Transfer the cookies to racks and let them
cool. The cookies
keep in an airtight container for 5 days.
Makes about 40 cookies.
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