We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Monday, April 12, 2010

Cookie Recipe #100 - Butterscotch Oatmeal Cookies

This recipe came from a cookbook my Mom had in her kitchen and was put out by the Genesee Citizens Band Radio Club, Flint, MI, in 1966. It was compiled by the women of that club; this one in particular was added by Mrs. Kate Burgess. Butterscotch pudding and oats give the cookies its flavor and texture. Nuts and dates are added ingredients, but we didn’t use them because my Mom can’t have nuts. I think you could mix in some butterscotch-flavored chips for added butterscotch flavor.

Ingredients: ½ cup shortening, 1 small package instant butterscotch pudding, 2 tablespoons brown sugar, 2 eggs, 1 teaspoon vanilla, ¼ cup milk, 1 cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon cream of tartar, 1 cup oats, 1 cup chopped nuts (of choice), 1 cup chopped dates, 1 cup butterscotch chips (optional).

Instructions: Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper. In large mixing bowl, mix together shortening, pudding and brown sugar. Add eggs, vanilla and milk until thoroughly combined. Sift together flour, salt, baking soda and cream of tartar; add to creamed mixture, mixing well. Stir in oats, nuts, dates and chips, if using.

Drop by tablespoonfuls onto prepared baking sheets and bake for 8-10 minutes or until lightly browned and set. Remove to wire racks to cool completely.

Makes about 2 dozen cookies.

Cookies Rule!!!

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