Tuesday, May 6, 2014

em + the kitchen - butterscotch blueberry oaties.

I promised, didn't I? Well, now I'm delivering.

On New Year's Day, some friends and I went to Jonathan's in Oak Cliff for their to-die-for chicken and waffles. It was packed inside, of course, so we sat at the bar -- the only available seats at the time. As we waited to order, we found ourselves face-to-face with the most scrumptious looking muffins I've ever seen. We tried to avert our eyes, but then someone ordered one and the dome was taken off the cake stand and we got a whiff of their true deliciousness.
We all ordered one and scarfed them down. It was a flavor combination I'd never seen before or since, so when I found this recipe for blueberry oatmeal cookies, I knew I wanted to add a twist to make it my own and to mimic that muffin I shoved into my mouth just a few months prior.

Blueberries and butterscotch may not sound like the most appealing flavor profile, but I promise you it is awesome. The sweetness of the butterscotch balances out the tartness that the blueberries carry.
These cookies are perfectly soft and remain so even days after baking them. They do tend to get a bit soggy after a few days, which is all the more reason to eat them quickly!

Butterscotch Blueberry Oaties
(recipe inspired from here)

1/2 cup (or 1 stick) unsalted butter
1/3 cup white sugar
1/3 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
3/4 cup flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
1 & 1/2 cup quick-cooking oats
1 cup blueberries (frozen or fresh - either will work)
1/2 heaping cup butterscotch chips

Preheat oven to 365* and prepare two cookie sheets. 

In a medium bowl, whisk together flour, salt, cinnamon, and baking soda and set aside.
Melt the butter in a saucepan over medium heat for about 5 minutes or until it begins to brown. (Here is a great article for how to properly brown butter!) Pour into a bowl and let cool for about 5 minutes.
Add the sugars to the butter and beat until well combined.
Next, mix in the egg and vanilla, beating until smooth.
Add the dry ingredients that you've already whisked together, beating until just combined.
Fold the oats and butterscotch chips into the mixture until everything is evenly coated. Then, fold in the blueberries, being careful not to smash them if you're using fresh berries.

Scoop cookies into about 1&1/2 tbsp balls and set them an inch apart on the cookie sheet. Flatten slightly.
Bake for 12-13 minutes until edges are set, but cookies still remain soft.
Let cool on the cookie sheets for a while, as they'll be difficult to remove straight out of the oven.

Keep these cookies uncovered. The blueberries will make them soggy if you put them in an airtight container.

Have you ever been so influenced by something you just had to make it at home?
That seems to be happening to me quite a bit lately!

No comments:

Post a Comment