I made a most-delicious cookie this afternoon. They are called Butter-Scotchies, and they turned out pretty darn yummy. And I should know since I've eaten half a dozen already!
This recipe came from a cozy mystery series I enjoy reading about a woman in a small Minnesota town who owns a cookie shop and just happens to solve murders on the side. The series is by Joanne Fluke and I think this recipe may be from the first book in the series, Chocolate Chip Cookie Murder. For those of you who do not know what the "cozy mystery" genre is, here is a link to a site with good info: http://www.cozy-mystery.com/ I looooooove reading cozy mysteries! :-)
Anyway, here is the recipe:
Butter-Scotchies
1 c. butter (2 sticks), melted
1 c. brown sugar
1 c. white (granulated) sugar
2 eggs, beaten (just beat them in a glass with a fork)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
2 c. flour (don't sift - pack it down in the cup)
2 c. butterscotch chips (an 11. oz. package will do just fine) (Tina's note - I used half butterscotch and half white/vanilla chips)
1 1/2 c. rolled oats (uncooked oatmeal)
Melt the butter in a large microwave-safe bowl. (About 90 sec. on HIGH.) Add the sugars and let it cool a bit. Then add the beaten eggs, baking powder, baking soda, salt, and vanilla extract.
Mix in the flour and the butterscotch chips. Add the rolled oats and mix in thoroughly. Let the dough rest, uncovered, for 10 minutes to allow the butter to solidify.
Either drop the dough by rounded teaspoon onto a greased cookie sheet, 12 to a sheet, or roll the dough into balls with your hands. (Tina says: I used the medium Pampered Chef scoop to make them all a consistent size, then I rolled them for a nice round look.)
Bake at 350 degrees for 12-15 minutes. Cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.
Yield: Appx. 8-9 dozen, depending on cookie size. (Tina's note: Using the medium PC scoop, I got 4 dozen! But I like that size.)
Enjoy!
