Friday, September 15, 2006

Oatmeal Scotchies

Next Sunday is the Annual Master Gardeners' Picnic. It's Pot Luck everything. Bring a dish. Bring a drink. Bring a plant. Just one problem. I have a gazillion things to do this week and the day before, I will be at Cook College all day attending Home Gardener's School. Then I remembered I had a bag of butterscotch morsels in the freezer. I could make Oatmeal Scotchies cookies any time during the week and then freeze them until Sunday. Problem solved!

Oatmeal Scotchies are very easy. The recipe is straight off the back of the morsels package. They are simply oatmeal cookies with butterscotch morsels in them. The only change I make in this recipe is the same one I make in all my recipes using brown sugar. I prefer the granulated brown sugar because it is easier to use.

Verdict: Yum! This one's a keeper!

Oatmeal Scotchies
(Source: back of the chips bag)

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 stocks) margarine or butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick or old fashioned oats, uncooked
1 12 ounce package (2 cups) butterscotch flavored morsels

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, salt and cinnamon; set aside. In a large mixer bowl, beat margarine, granulated sugar, brown sugar, eggs and vanilla extract until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch morsels. Drop by measuring tablespoonfuls onto ungreased cookie sheets.

Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely on wire racks. Store tightly covered.

Makes about 4 dozen cookies.

Recycle: vanilla extract bottle

Compost: eggshells

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