The Best Scotch Rum Oatmeal Cookies

The best oatmeal, butterscotch, rum buttery cookies!
The best Scotch Rum oatmeal cookies you’ll ever eat. When our family craves cookies a chocolate chip cookie just won’t do! Our love of chewy, crispy, buttery oatmeal cookies is what we crave. I needed to create a recipe that would cover all these cravings so I came up with my Scotch Rum Oatmeal cookies. These are exactly what the doctor ordered! Loaded with butterscotch chips and butter rum flavors these cookies certainly fill the bill. Only the best ingredients are in these cookies and our tummies. Just wait until you taste the gooey, chewy centers and the perfect crispy outsides. As soon as you take your first bite you’ll be addicted to these cookies. You’ll crave another then, another and another…Yummy, chewy, crispy, buttery. What more could you want?

1 c butter softened

1 c brown sugar

1 c sugar

2 eggs

1 tsp vanilla

1 tsp pure rum extract

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

2 c AP flour

3 c quick cook oats, blended in blender until coarse ground. Makes 2 1/4 c ground oats

11-12 oz butterscotch chips


Glaze:

4 Tbl powder sugar

1/8 tsp rum extract

2-3 tsp milk to thin enough to drizzle icing



Preheat oven to 360°

In a large bowl cream butter, sugars, vanilla, rum extract and egas until creamy. Sift flour, salt, baking powder and soda. Mix into creamed mixture and mix completely. Add ground oatmeal and stir until combined. Stir in butterscotch chips until all combined. Place by small cookie scoop or teaspoon onto parchment lined cookie sheets. Bake for 8-9 minutes or until edges are barely golden brown. Centers will still look slightly wet. Cool on cooling racks. Combine ingredients for glaze making it smooth with no lumps. With a spoon drizzle glaze over cookies. Will keep for 2 weeks in air tight container or will freeze up to 3 months.

Option: Place a long sheet of plastic wrap on counter. Place 1/2 cookie dough along center. Wrap cookie dough with plastic wrap and roll into a log about 4″ in diameter. Cover in foil, twist ends and freeze. When ready for a cookie unwrap and slice into 1/2″ slices and bake as directed but for 10-11 minutes if frozen.

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