Sunday, January 27, 2008

Oatmeal Butterscotch Cookies.

Tomorrow the husband starts a new job and I wanted to treat him to some cookies. A friend mentioned making these cookies last week and the husband decided that's what he wanted too. I already had two of these cookies yesterday at book club and am keeping mum on how many I've had today! This recipe made a lot of cookies and it's becoming harder to eat healthy with these sitting around! I may be leaving cookies around town tomorrow!

Oatmeal Cookies
3/4 c. butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves (optional)
2 eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
2 c. rolled oats

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake at 375
for 8-10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.

Oatmeal-Chip Cookies: Prepare as above, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans.

Yield: about 48 cookies
Recipe obtained from: Better Homes & Gardens New Cookbook

Nutritional Information (1 cookie): 86 cal., 4 g. total fat (2 g. sat. fat), 17 mg chol., 51 mg. sodium, 12 g. carbo., 1 g. fiber, 1 g. pro.

What I did: I did not add the cinnamon and cloves and did not add any nuts. My cookies needed to cook a little bit longer than the suggested time - as with all ovens time will vary.

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