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.