What do you do when you’ve used up almost two cartons of egg whites and have nearly 24 egg yolks on hand? Well,
you stay up all night worrying about it and cry a little because Whole Foods eggs are not cheap you come up with lots of ways to bake with them! I’ve spent way too many hours looking for recipes to use up extra egg yolks, and most of the time you’ll find ice cream recipes or ones that use egg yolks but also ask for whole eggs too. Most days, I usually don’t have heavy cream on hand, crossing ice cream off my list… and to tell you the truth, I’d rather save the whole eggs I have left and make something that only requires yolks. If anyone out there’s ever needed a quick and easy recipe to get rid of a few extra egg yolks, then keep on reading because today, I have something to share and that’s Oatmeal Butterscotch Cookies that require – wait for it – #eggyolksonly!
We are saved!!!!! It is rare. Oh dear friend, let me tell you, it is very rare for me to find an all egg yolks cookie recipe that makes a decent cookie. The texture can be somewhat compromised or the taste just plain boring. But not this time. I tend to base my baking successes on my classmates. I’ve shared most of the things I’ve made on the blog with them and as art students – let’s just say they’re never shy to critique. They loved these cookies, and I got a lot of questions about what I put in them because these are definitely not your average cookie. Think gingerbread meets oatmeal raisin minus the raisin meets chocolate chip cookie minus the chocolate and add butterscotch. They’re the kind of cookie that you’ve probably never had before, and what makes them even better are the three egg yolks you’ll be ridding yourself of when you whip up a batch.
I’ll be sharing more #eggyolksonly posts in the coming months, which I hope come in handy for any of you who plan on making a gorgeous pavlova or meringue kisses for a summery dinner party! In the mean time, here’s a little tip on how to save your extra egg yolks. The freezer is your best friend. You can freeze egg whites as is, no problem. But when it comes to yolks, you’re going to have to do a bit more work to keep them the right consistency. Once you’ve separated your yolks, add 1 tsp of sugar per yolk and whisk it all together until even and smooth. Label a plastic baggy with the date and # of yolks, then pour your sugar and yolk mixture in, squeeze out all the air and freeze! The egg yolks will keep for a few months. The reason the sugar is added is to keep the yolks from changing texture. Based on some science-y stuff, if you were to freeze the yolks without mixing in sugar, then when defrosted the egg yolks would be gelatinous and unusable. Remember to add that sugar!
Oatmeal Butterscotch Cookies
Adapted from Baker by Nature
1 1/4 cups all-purpose flour
1/2 cup quick cooking oats
1/2 tsp cornstarch
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cardamom
1/2 cup (1 stick) of unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated white sugar
2 tbsp molasses, not blackstrap*
3 large egg yolks
1 tsp vanilla extract
1 cup butterscotch chips
1. In a large mixing bowl, whisk together the all purpose flour, oats, cornstarch, baking powder, baking soda, salt, cinnamon, ground ginger, and cardamom. Set aside.
2. In the bowl of a standmixer fitted with a paddle attachment, beat the butter, sugars, and molasses together until light and fluffy.
3. Add in the egg yolks one at a time, beating well after each addition. Add in the vanilla extract and beat again for a few seconds.
4. With the mixer on the lowest speed, slowly add the dry ingredients to the wet. Mix just until the batter comes together, then add in the butterscotch chips. You can also save 1/4 cup of the chips to sprinkle on the cookies after scooping. Be careful not to overmix the dough. Wrap the dough in plastic and let it rest in the fridge overnight.
5. In the morning, let the dough sit out on the counter till it softens to room temperature. Preheat the oven to 350°F. Line two baking trays with parchment paper. Use an ice cream scoop to portion out about 15 balls of dough. Place each ball at least 2.5 inches apart on the baking tray. Alternatively, you can use a tablespoon to portion out the dough as well though you’ll end up with smaller cookies.
6. Sprinkle each cookie lightly with sea salt and bake for 9-12 minutes until the cookies are slightly harder around the edges but still soft in the middle. Let them cool slightly then transfer to a cooling rack till the cookies are completely cooled. They may look domed inside the oven but will flatten out after cooling. Do not bake the cookies too long or they’ll be very hard when cooled!