I often joke that I am a 70 year old man based on my beverage choices of scotch or gin. That being said, I’ve never jumped on the butterscotch bandwagon. I, like many others, associate butterscotch with grandparents. In that aspect, I am not like an elderly person with my taste preferences. I find butterscotch puddings and candies to be rather disgusting.
I thought these cookies would be not that great due to the butterscotch but the flavors work perfectly together. The sweetness of the butterscotch with the saltiness of the sunflower seeds is a perfect pairing. I’m not ashamed to admit that I really like these cookies. I liked them so much that one night I had scotch and sunflower butterscotch cookies for dinner.
Sunflower Butterscotch Cookies from Bob’s Red Mill United States of Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups rolled oats (I used quick cooking)
- 1 cup butterscotch chips
- 1 cup shelled sunflower seeds
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy (couple minutes). Add the eggs and vanilla and mix to combine.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet and mix to combine. Stir in oats, butterscotch chips and sunflower kernels.
- Using a cookie scoop, drop dough onto prepared cookies sheets, two inches apart. Top with a couple extra sunflower kernels and butterscotch chips. Bake for 8-11, or until lightly browned around the edges.
- Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.
