I've had some leftover butterscotch chips lying around for quite some time, and finally decided to use them up. I figured that peanut butter cookies would be a perfect fit. I'm not a super fan of peanut butter cookies (as you well know by now), and am really picky about them if I'm going to make them. I modified a King Arthur Flour recipe, and it turned out really well! These peanut buttery cookies are full of oatmeal and studded with white chocolate and butterscotch chips.
Peanut Butter Oatmeal Butterscotch and White Chip Cookies
1/4 cup (1/2 stick) butter, room temperature
1/4 cup shortening
2/3 cup creamy peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup all purpose flour
1 cup quick oats
1 Tablespoon milk
1/2 cup white chocolate chips
1/2 cup butterscotch chips
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter, shortening, peanut butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla, baking soda, and salt, until well blended. Add the flour, oats, and milk, and beat until just combined. Stir in the white chocolate chips and butterscotch chips until evenly distributed.
Scoop the dough by 2 tablespoonfuls and place on the prepared baking sheet. Bake for 11 to 12 minutes, or until lightly browned and the center is just set. Remove cookies from the oven and let cool on the pan for several minutes. Transfer to a cooling rack and let cool completely. Makes about 18 cookies.
Enjoy! -Cardamommy
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