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Butterscotch Oat Cookies

Preheat oven to 170°C. Cream the butter and sugars together until pale and creamy. Add the eggs, one at a time, beating well after each addition and stir in the caramel essence. Sift the flour, bicarbonate of soda, cin...

approximately 28

INGREDIENTS

¾ cup (175g) Clover Mooi River

Butter, softened

¾ cup (150g) soft brown sugar

½ cup (100g) sugar

2 eggs

1 tsp (5 ml) caramel essence

1 cup (140g) cake flour

1 tsp (5ml) bicarbonate of soda

½ tsp (2ml) ground cinnamon

½ tsp (2ml) salt

2½ cups (210g) rolled oats

½ cup (40g) desiccated coconut

1 ½ cups (300g) caramel chocolate chips

TOPPING
50g caramel or white chocolate, melted

Method

Preheat oven to 170°C.

Cream the butter and sugars together until pale and creamy.

Add the eggs, one at a time, beating well after each addition and stir in the caramel essence.

Sift the flour, bicarbonate of soda, cinnamon and salt together.

Fold into the butter mixture and stir in the oats, coconut and caramel chocolate chips.

Drop spoonfuls of the mixture onto a baking sheet, 4cm apart and bake for 8–10 minutes or until golden.

Transfer to a wire rack to cool.

Drizzle the melted chocolate over the cookies and cool for 15 minutes.

CLOVER INGREDIENTS USED IN THIS RECIPE