[Alternately, Crispy Oatmeal Pecan Triple Chip Cookies.
Or Half-Burned Oatmeal Pecan Triple Chip Cookies.]
Do you ever have those times when you think you’re doing something very, very well, which makes you proud of yourself and suddenly you feel invincible…only to find out later that you weren’t as great as you thought you were?
…that’s what happened with the photographs I took of these cookies. Oh, and the fact that I burned half of them. Oh, and the fact that most of them hopelessly stuck to the bottom of the pans.
It could be worse. It could’ve been a thesis or a big project at work. I could’ve broken one of my great-great-great-grandmother’s vases. I could’ve accidentally bought a plethora of items I thought were on sale but weren’t. I mean, that still doesn’t erase the let-down, but I do feel a little better about myself.
Thankfully, the recipient of these semi-disastrous cookies was none other than my father, the man who has never once refused a baked good from me. With a smile on his face and suddenly a possessor of infinite patience, he would eat anything I made for him without a complaint or critique – whether it was an ice cream “sundae” doused in sprinkles, stale cookies, and weird, edible, red gel, or a burnt, soggy pie. I know I’ve disappointed him in many ways, but my cooking has never been one of them.
Butterscotch cookies, or oatmeal scotchies, are one of his favorite foods. Not just any oatmeal scotchies, though – crisp, crunchy ones. In all my nineteen years of living, I’ve heard hundreds of variations on a phrase he always says: “Cookies are meant to be crunchy, cake is supposed to be soft.” Soft cookies bought from the store are always met with an eye-rolling; cookies in the windows of bakeries are always ignored for their lack of crispy edges.
With Father’s Day weekend here and a small amount of butterscotch chips remaining in the cupboard, I decided to make these for the man who would eat anything I presented him from the heart.
Since I didn’t have enough butterscotch chips left, I added in some white and semi-sweet chocolate chips, along with a few pecans for extra flavor. More granulated sugar and less brown sugar is one of the secrets of making these crispy.
My final product wasn’t perfect. No, they’re nowhere near perfect, considering a fourth of them have (nearly) black bottoms and another fourth are crumbs. But you know what? It doesn’t really matter that much, because my dad had two of them before the second batch was even out of the oven. Then he told me, with excitement in his eyes, they were fantastic and had another one. With praise like that, who needs perfection?
Whether your dad likes soft or crunchy cookies, brownies or blondies, cake or pie, do something special for him. Appreciate him. Go out of your way to love him.
Even if things fall apart a little.
Crispy Oatmeal Pecan Butterscotch Chip Cookies
adapted from Nestle
- 1 1/4 cups flour (I used a mixture of whole wheat and all-purpose)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 – 1 teaspoon ground cinnamon
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 1/4 cups old-fashioned oats
- 1 2/3 cups butterscotch chips OR 1 cup butterscotch chips + 2/3 cup other chips (I used white and semi-sweet)
- 1/2 cup chopped pecans, optional
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together butter and sugars. Beat in eggs and extracts; set aside.
- In a separate bowl, mix together flour, baking soda, salt, and cinnamon. Gradually add flour to the creamed mixture and stir until well combined.
- Stir in oats, chips, and pecans.
- Drop by rounded tablespoonful onto baking sheets.
- Bake for 8-10 minutes. Cool on baking sheets for two minutes, then transfer to a wire rack to cool completely. Devour.