When I need a change of pace from chocolate chips, I love using butterscotch chips. I really like them and find that they have a rich, creamy buttery flavour and are great in cookies.
The cookies I made this weekend were Crispy Butterscotch Oatmeal cookies. The recipe is a simple oatmeal drop cookie that includes butterscotch chips and coconut. The interesting thing, though, is that no eggs are needed. Milk or water is included for moisture and the dough comes together as normal - not too dry and not too wet.
The directions call to bake the cookies for 15 to 20 minutes. I can appreciate crispy cookies but I opted to make mine a little softer so they would be eaten by others than just me. Even though I reduced the baking time, the bottoms browned nicely and everyone really liked them. They had a nice flavour - no one element overpowered the cookie and the oats did get a little crunchy. A keeper, for sure, and an easy recipe to try out if you've never used butterscotch chips before.
Recipe: Crispy Butterscotch Oatmeal Cookies