Butterscotch is like hair dye. I don’t think about it that often, but when I do, I’m so glad it’s there.
My dark hair has been graying for a few years now, and my approach to that is to dye my hair increasingly fun shades of whatever. Right now it’s kind of cherry cola red, but I really wanted to go blue for winter. Kenny vetoed that choice, but the game isn’t over yet. There’s always next winter!
But now it’s summer, and for some reason, I always think of butterscotch when things heat up. One of the best combos ever is butterscotch and oatmeal. These oatmeal scotchies are the perfect lazy day snack!
Back to the hair, though. Sorry, but it’s something I’ve been thinking about a lot. We all age, but I’ve decided to age as gracelessly as possible. Instead of deciding that I’m too old for the stuff I love, like blue hair, Converse sneakers or t-shirts with obnoxious messages on them, I’m just gonna keep on trucking with the trends.
Part of the problem is that I teach in a high school, so I’m very much aware of what’s on trend. My goal is not to dress like a teenager, because that would be ridiculous. But I also don’t want to dress like a grown-up a lot of the time, because that’s boring. Kenny describes my style as “funky,” and I’ll stick with that. Funky is forever.
I’ll also keep eating like a teenager, because you know, they actually eat really well. My students always have apples around them, or cheese sticks. They seem to get the importance of nutrition. Gotta say, they’re a lot healthier than I was at that age. Back then, I regularly ate Little Debbie’s snack cakes for lunch.
They do, however, love eating cookies, so I’ll do that too. Because really, what’s better than a cookie that’s chewy and yet still crispy at the edges? And full of butterscotch goodness?
This one is a classic, and I enhanced its oatmeal flavor by baking the cookies with oat flour. That makes them even chewier. It’s a win all around.
Whatever you might be doing this summer, try and have some fun with trends. Summer is a great time to experiment with new fashion or food. If that means you go running for the pink hair dye, so be it. I’ll be right there next to you!
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
2 teaspoons vanilla
1 and 1/2 cup rolled oats
1 cup oat flour (certified GF if needed)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butterscotch chips
- In a bowl, combine the oats, oat flour, baking soda and salt. Set aside.
- Cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix again. Gradually add the oat mixture, beating each time until the dry ingredients are fully incorporated. Stir in the butterscotch chips.
- Chill the cookie dough for an hour. If you’re heading out, leave it in the refrigerator covered up until you’re ready to bake.
- When you’re ready to bake, preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or silicone baking mats.
- Scoop the dough into 1 and 1/2-inch balls and place them on the cookie sheet about 2 inches apart. Bake for 10-12 minutes until the edges are beginning to crisp and the middle is mostly set. Do not overbake. The butterscotch chips will mostly melt during baking, but you can still taste them.
- Allow the cookies to cool and then remove with a spatula. Eat or store in an airtight container for up to one week.