You know one of the things I love most about cookies? You can throw just about anything in them and they're still going to taste amazing.
Chocolate chips are like gold nuggets around here, and mine are running low. So when I decided to bake up some cookies to take to a friend in the hospital and looked in the freezer at my one last bag of chocolate chips, I realized I needed to get creative.
Yes, I know, I could have just used the chocolate chips. But when I am down to just one bag left, I tend to hang on for dear life and use only in case of emergency. I just can't afford to NOT have a supply of chocolate chips in my freezer because I do not have the luxury of just scootchin' on over to the grocery store and picking up a bag.
FYI: Chocolate Chips are a great gift for people you know who live overseas! Oh, and brown sugar. And powdered sugar.
So what was my solution? Butterscotch. And Cadbury caramel eggs.
Why? Well, somehow, despite my diminished supply of chocolate chips, I was rich, rich, rich with butterscotch chips. No idea why. I think because I love Scotcharoos, and so somehow I have this idea that I need to pick up a bag of butterscotch chips every time I buy chocolate chips just in case the mood ever strikes to whip up a batch. But it really is unnecessary to purchase a bag every time considering I hardly ever use them.
Maybe after these cookies though, I will be grateful for my plethora of butterscotch chips!
They certainly have kicked my inspiration into high gear thinking of all the delicious things I can make with butterscotch chips.
And what's the deal with the Cadbury Eggs? Mama stocked me up when she was here in April and I have been saving them in my freezer to enjoy only on special occasions. But then, when I saw them, I started thinking about the combination of chocolate with caramel with butterscotch all together in an oatmeal cookie and I just couldn't resist chopping them up into the batter.
I know it's summer and all, and I should be making berry cobblers with ice cream and what not, and while these cookies seem a little out of season (they would be perfect in the fall) that didn't stop me from enjoying one or two or three before popping 'em on a plate and whisking them out of my house.
Seriously, they're dangerous things to have around. Don't say I didn't warn you. But don't worry, they are low fat. Yep, only about 5 grams per cookie. So eat up! They won't do you much harm.
And whatever harm they do cause you, it's nothing that can't be solved by a few extra sit ups. Or check out these awesome butt burners my sister blogged about. Those will earn you a few extra cookies for sure!
Besides, they have oats in them which pretty much makes them like oatmeal, and oatmeal is good for you. :)
Oatmeal Chocolate Caramel Butterscotch CookiesAdapted from One Smart Cookie
1/4 cup Butter, softened
1 1/3 cups Brown Sugar, packed tight
2 Large Egg Whites
1 teaspoon Vanilla
1 1/2 cups Flour
1 cup Oats
1 teaspoon Baking Soda
1/2 cup Butterscotch Chips
5 Cadbury Caramel Eggs, chopped small (or some other kind of chocolate caramel candy)
Preheat oven to 350〫Fahrenheit (176〫Celsius). In a large bowl beat butter and brown sugar until well combined. Add egg whites and vanilla and beat until smooth. In a medium bowl, combine flour, oats and baking soda. Add to the sugar mixture and stir by hand. When all ingredients are just about combined, add in butterscotch and chopped caramel eggs and stir just until blended. Do not overmix.
Drop spoonfuls of dough about 2" apart on a cookie sheet and bake for 12-15 minutes, until pale golden around the edges but still soft in the middle. Transfer to wire rack to cool.
Eat, share, enjoy!