Tuesday, June 28, 2011

Butterscotch Oatmeal Cookies


Some of you who read my status updates on Facebook think that I spend all my time in my kitchen, baking and cooking.  Some days, that is true.  :)  I am an "all or nothin'" kind of gal....I either bake everything I can think of all in the same day, or I don't lift a single spoon all day long.

These cookies are my attempt at a healthy balance.


You see, as  I was perusing my Google reader and the newest posts from the blogs on the sidebar of this blog, I came across not one, but two!, cookie recipes that were screaming to me, "Make me first!" "Make me now!"  And since it was a stormy, rainy morning, I gave in.  Caved to the sugar urge.  But, caved in moderation.  I only made one recipe.  However, I will make the other one soon.  Just not today.

I kinda think that deserves congratulations.  Or at least a couple of cookies before lunch.  I'm good with either.  This morning's baking escapade proves that I can indeed bake in moderation.


As a sidenote, I love how my little Delancey brought her mixer to the kitchen to help me bake these cookies.  Unfortunately, even after a fresh set of batteries, her mixer wouldn't work.  I'm referring her on to the KitchenAid store.....  But she was such a nice helper, and actually helpful!  She's such a mini-me....love her to pieces!


Butterscotch Oatmeal Cookies
Source:  Pennies on a Platter

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick oats
1 1/2 cups butterscotch chips

Directions:
Preheat oven to 375˚F.

In a large bowl, cream together the butter and sugars until smooth.  Beat in the eggs and vanilla until combined.  Add the flour, baking soda, cinnamon and salt and mix until blended.  Stir in the oats and butterscotch chips.  Drop by tablespoons onto a baking sheet lined with parchment paper. 

Bake for 9-11 minutes, until the edges just begin to brown.

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