Peanut Butter Oatmeal Scotchies & The Great Food Blogger Cookie Swap

 

 

**Please disregard the less than impressive photography in this post.  :)

 

Butterscotch Oatmeal Cookies will always remind my of my childhood.  These were always one of my mom's favorite cookies to make and we loved them.  I love the original recipe so much but I also love to experiment and switch things up.  Butterscotch combined with creamy peanut butter and honey roasted peanuts = a winning combination!

 

I made these for the "Great Food Blogger Cookie Swap" this year.  I was so excited to share one of my favorite recipes with fellow bloggers -- New South Food Company, Adventures of the Yankee Kitchen Ninja and Home Cooking Memories were the recipients of my cookies.  Hope you enjoyed!! :)

Below is a little description of how the whole swap worked!

"The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Post your cookie recipe on your blog. See everyone else’s cookie recipes.

This year we are even more excited to be partnering with Cookies for Kids' Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause."

I also received a dozen delicious cookies from three different bloggers -- Cherry Chocolate Chip Jubilee Jumbles from Teaspoon of Spice, Soft Ginger Chewies from Little House, Big Heart and Cowgirl Cookies from Pink Tiger in the Kitchen.

I am so happy I decided to participate in the cookie swap this year and am already looking forward to next year!

Peanut Butter Oatmeal Scotchies
Yields:  approximately 40 cookies

Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 cups creamy peanut butter
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups old-fashioned oats
1 2/3 cups butterscotch chips (11 ounce package)
1 cup honey roasted peanuts, chopped

Directions
Combine flour, baking soda, salt and cinnamon in a small bowl and set aside.  Using a standing mixer, beat butter and sugars until light and fluffy.  Add peanut butter and beat until combined.  Add eggs and vanilla, beating until thoroughly combined, scraping down the sides as needed.  Gradually beat in flour mixture just until combined.

Stir in oats, butterscotch chips and peanuts.  Refrigerate cookie dough for at least two hours before baking.

When ready to bake, preheat oven to 350F degrees.  Line baking sheets with parchment paper.  Using a medium cookie scoop (approximately 2 tablespoons), drop about 2 inches apart on lined baking sheet.  Bake for 9-11 minutes until edges just start to brown.  Cool on baking sheets for 2 minutes and then move to wire racks to cool completely.