Monday, June 6, 2011

Oatmeal Butterscotch Cookies

It's cookie time again. We like to make cookies. Bite size packages of sweet goodness. I like to send cookies to friends and neighbors. This last week, I made these cookies for my children and their neighborhood playmate.

I don't know if I have ever told y'all or not but, my youngest son doesn't not like chocolate. He thinks it tastes bitter. Well, chocolate is actually not my favorite either. We like to incorporate chocolate and non chocolate friendly desserts around here. It was non-chocolate's turn so, we decided on butterscotch.

***If y'all don't care for butterscotch, try substituting mini M & M's to the recipe.***

The cookies are sweet, have a great texture and oh so chewy. They call for 3 cups of cooking oats..nutritious. Just 1/2 C of quick oats has 5 grams of protein. So..this batch of cookies contains 30 grams of protein. Yes ma'am!!

Me eat cookie...yumm yumm yummm

Use a medium size bowl and start by softening 1 1/2 sticks of butter. Add your sugars and beat well.

Add eggs and vanilla, blend thoroughly.

In a separate bowl, combine flour, baking soda, ground cinnamon, and salt. Gradually add to butter mixture.

Beating until well blended.

Stir in oats and butterscotch chips. Mix well.

Line your cookie sheet with parchment paper and use your smaller size scoopy thing to make uniform cookies.

Bake 8-10 minutes. Just until the edges are light brown color.

Cool slightly and move them to a wire rack.

Guess where I got this recipe? Remember the book I checked out from the library?
My Best Loved Cookies ...whew, I think I might have to buy it!

Oatmeal Butterscotch Cookies
Recipe from Hershey

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3 cups quick-cooking or regular rolled oats
1 package butterscotch can substitute 1 2/3 c mini M&M's

Preheat oven 375.
Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; blend thoroughly. Stir together flour, baking soda, cinnamon, and salt. Gradually add to butter mixture. Beat until well blended. Stir in oats and butterscotch chips; mix well. Drop by teaspoons onto ungreased cookie sheet.
Bake 8-10 minutes or until golden brown. Cool and move to wire rack.
Makes about 4 dozen.

Verdict: They kids begged for more...I think they ended up eating 4 cookies each.
4x4= 16 cookies (I told y'all that I am a math and numbers person..right?) smile.

Non-chocolate dishes...Kristi

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