Oatmeal Scotchies

With Stella's first birthday looming upon us (t-minus 9 days), my focus REALLY ought to be on the birthday cakes, which I stubbornly insisted on making myself, a decision I may live to regret. At first, I had visions of homemade fondant, perfectly draped over artfully asymmetric layers crafted from a variety of cake flavors, and finished with a flourish of buttercream. Then I remembered that, despite a Wilton cake decorating class taken with my mom 15 years ago, as well as a pretty long stint in the Wal-mart bakery department in college, I kind of suck at decorating cakes. I don't like doing things that I can't do well so I know I would never be satisfied if I attempted anything more fancy than a smooth spread of homemade icing and maybe a "Happy Birthday Stella" scrawled haphazardly with my piping bag. I even have my doubts about that and will probably end up molding the letters from chocolate or something.

I do need to find a recipe for her smash cake, specifically for a dairy-free icing whose ingredients don't make me want to yak. Homemade baby food websites suggest no icing at all (come on) or at most, a simple glaze. But my snowflake's birthday will be RUINED, POSITIVELY RUINED if she doesn't end up covered in fluorescent pink sugar goo! So the search continues. If anyone has any ideas, please let me know. I'm not morally opposed to Cool Whip, having ingested plenty of it in my day, but I'd rather make something myself and know exactly what goes into it.

Because party planning is hard, and a lady needs her sugar, I threw together a batch of Oatmeal Scotchies in lieu of testing a fancier recipe this week. They're easy, your mom probably made them at some point in your formative years, and they are full of heart-healthy oatmeal, so you can convince yourself they are halfway nutritious while nervously inhaling a couple or six. What's not to love?

Oatmeal Scotchies
adapted slightly from Toll House (natch)

1 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (or more, to your taste)
2 sticks unsalted butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
3 cups quick-cooking oats (old fashioned oats work fine, too)
11 oz. package butterscotch chips

Preheat your oven to 375. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. In a large bowl, cream together sugars and butter with an electric mixer until smooth. Blend in eggs and vanilla. Gradually add the flour mixture in increments, blending well after each addition. When fully combined, switch to a heavy wooden spoon and mix in oats and butterscotch chips. Drop by rounded tablespoon (or 1 tbsp cookie scoop) onto cookie sheets, 2 inches apart. Bake 7-8 minutes for a soft, chewy cookie, or 9-10 minutes for crisp. Cool on baking sheets for a minute or two, then remove carefully from sheets onto a rack to cool completely. Makes approximately 5 dozen.