Sweet Treats: Butterscotch Walnut Cookies

One of my favorite things in life is butterscotch pudding. I rarely have any, but when I do, it's just so good. So, when I found this recipe, I just knew that I would have to try it. And while it's not butterscotch pudding, these cookies are pretty good. They are the perfect non-sweet. (And now you are wondering, what the heck is a non-sweet?) A non-sweet is a baked good that isn't too sugar or decadent, something that it is a treat but doesn't make you think that you are eating something rich or sweet. And these cookies are just that. For me, I think they go perfectly with a cup of coffee or tea.

Butterscotch Walnut Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: about 48 cookies

{via She Wears Many Hats}

Ingredients

1 1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, at room temperature

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 1/2 cup old fashioned oats

11 ounces (about 1 3/4 cup) butterscotch chips

1 1/2 cup walnuts, roughly chopped

Directions

1) Preheat oven to 325 degrees F.

2) Line baking sheets with parchment paper.

3) In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4) In the bowl of a stand mixer, beat the butter and sugar on medium until smooth, about 2 minutes.

5) Add eggs one at a time, beating a full minute after adding each egg.

6) Lower the mixture speed and add the oats, making sure to combine well.

7) Add the dry ingredients, mixing only until just combined.

8) Gradually add the butterscotch chips and walnuts by either turning the mixer on and off quickly or stir in with a rubber spatula.

9) Place rounded tablespoonfuls of dough onto the lined baking sheets about 1 1/2 - 2 inches apart.

10) Bake in the oven for about 15-18 minutes (depending on your oven), turning the sheets halfway through baking time. The cookies are down with the edges are golden brown.

11) When cookies are down, let cool on baking sheet for a minute then transfer to cooling rack.

(These are my dough balls. As you can see, they vary in size, but I prefer it when my cookies are not all the exact same size.)

(And there you have it! Delicious, butterscotch-y goodness!)