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Wednesday, April 20, 2016

Blue Ribbon Oatmeal Butterscotch Cookies

It's that time of year again when my children begin to perform on stage.  We'll have concerts, musicals, awards ceremonies, and recitals for the next five weeks.  Tonight we begin with our youngest daughter's violin recital---her first one.  Our family is to bring cookies for refreshments, so I've decided to whip up some oatmeal butterscotch chip cookies.  I know many of you aren't oatmeal cookie fans, but you can't rule them out until you've tried this recipe.  I've adapted it from the Cub Scout book.

Oatmeal Butterscotch Cookies

Beat together 3/4 cup lard or shortening (I think the lard is the best), 1 cup packed brown sugar, 1/2 cup granulated sugar, 1 egg, 1/4 cup water, and 1 teaspoon vanilla until creamy.  In another bowl, combine 1 cup flour, 1 teaspoon salt, 1/2 teaspoon baking soda, and about 3 cups uncooked oats (I tend to use a little less oats so they're not as dry.)  Add the dry mixture to the wet gradually and beat together.  Then stir in 1 bag of butterscotch chips and drop by spoonfuls onto  greased cookie sheets.  Bake at 350 degrees for 14 minutes.  Makes about 3 dozen cookies.

These cookies took the blue ribbon at our county fair several years ago; hence, the title of this post.  I haven't met anyone who didn't like them---even those who don't particularly care for oatmeal cookies.  At least, no one has let me know that anyway.  And the raw cookie dough is much sought after at my house too.  Fortunately today, I only had one child at home while I made them so there was still plenty of dough left to fill a plate of cookies.  Enjoy!

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