Okay, guys. It is officially upon us.
The holiday season!
I have mentioned a million times a couple of times on this little blog that I absolutely love this time of year. I know what you are probably all thinking…Kelly, everyone loves this time of year. I know that. There is just something magical about the holidays. From Halloween until the New Year, I feel different and just happier…and then we get to fall into that winter Jan/Feb/Mar slump. But who wants to talk about a winter slump? Let’s talk about something much more exciting…
Cookies made with butter and two kinds of sugar!
I know we are all trying to get back on that ‘healthy eating’ wagon that we all may have fallen off of over Thanksgiving, but you can just save this recipe and break it out when you are ready to put all of those veggies away and start eating all of those cookies that show up during the holidays! See? I have it all planned out for you!
When I woke up yesterday, I was in the mood to bake. I wasn’t exactly sure what I wanted to bake, but I did know that I wasn’t interested in leaving my house to go to the store, so I went to check out what I had in my bare Mother Hubbard cupboards. The first thing that caught my eye was a bag of butterscotch chips so I decided to make butterscotch cookies. I googled some recipes for ideas, found one from Hershey’s that used only ingredients that I had, and got busy in the kitchen. As I threw away the empty bag of chips, I noticed that the recipe for the cookies that I was making was on the back of the bag.
It was a sign. I was supposed to make these cookies. And you are too.
Oatmeal Butterscotch Cookies
(adapted from Hershey’s)
3/4 cup (1-1/2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1-1/4 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups quick-cooking oats, uncooked
1-3/4 cups (11 ounce package) butterscotch chips
Preheat oven to 375.
Beat butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until well blended. Add eggs and vanilla; blend thoroughly.
In a separate bowl, combine flour, baking soda, salt, and ground cinnamon. Gradually add to butter mixture, beating after each addition until well-blended. Stir in oats and butterscotch chips and mix well. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool slightly on pan and then remove to a wire rack to cool completely.
Yield: Approximately 3 dozen, depending on the size of the cookie.
I sent most of the cookies to the police department with Lee when he went to work.
Don’t worry, though, I put a significant dent in the ones that were left behind with me.
Happy Holiday Baking Season!!!