Difficulty
1.5/5
Prep Time
15 mins
Total Time
45-50mins
Makes
16
Ingredients
- 115g, Soft butter
- 50g, Caster Sugar
- 85g, Brown Sugar
- 1, Egg
- 1tsp, Vanilla Extract
- 1tsp, Cinnamon
- 105g, Flour
- 3/4 Tsp, Baking Soda
- 128g, Rolled Oats
- 1/4 cup, Butterscotch Nuts
These cookies will surely remind you of autumn and the festive season. The entire house just fills up with the smell of cinnamon, so warm and cozy. If you’re looking for a nice tea-time or midnight snack, this is it!
- Pre Heat: Before starting the dough, pre-heat your oven at 190°C.
- Cream the butter & Sugar: All your ingredients should be at room temperature. This way you prevent curdling and it gives a fluffy texture to your batter. Start by adding butter and sugars to a big bowl and beat on high speed using a stand or hand held mixer for 2-3 mins, until light and fluffy.
- Eggs-One at a time: Once your butter is fluffed up, add the egg and beat until fully combined and you are left with a fluffy mix. (2-3mins). Add vanilla extract at the stage.
- Flour time: Sift in the flour and baking soda. Add the rolled oats and cinnamon. Using a spatula, slowly fold in the dry ingredients. You don’t want to over mix, as the batter will loose the airiness and more gluten development will take place. Mix until just incorporated. Finally, add the butterscotch nuts.
- Bake: Scoop out on a baking sheet and bake for 30mins or until golden brown. Let it cool down a little before you dive in. Enjoy!
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