My Thought for the Day can be found, here. If you like it, give us a thumbs up.
From the kitchen of One Perfect Bite...Things are proceeding apace here in the land of don't eat, won't eat and make me. I've been at my daughter's for several days now and cooking for elves rather than my gentle giant. So far, so good. It appears that no one will starve while I 'm in charge of the kitchen and hopefully my daughter will be able to reclaim her apron within a week or two. In addition to the stuff that's good for you, we've been making lots of cookies, including tonight's feature, which is a very special oatmeal cookie that we made to celebrate the Silver Fox's birthday. He was unable to make the trip with me, so it was a long distance celebration The highlight of the evening was our youngest grandson, now just three, taking the phone to inform his grandfather that, "she's sleeping with me tonight." These cookies are easy to make, but you may want to cut back on the ingredients. The recipe, which comes from Taste of Home magazine, makes a lot of cookies. If you enjoy oatmeal cookies, I think you'll really like these. They are chewy and the addition of butterscotch chips gives the a real flavor boost. Here's the recipe.
Butterscotch Oatmeal Cookies...from the kitchen of One Perfect Bite courtesy of Taste of Home Baking Cookbook
1 cup butter, softened
6 tablespoons butter-flavored shortening
1-2/3 cups packed brown sugar
2/3 cup granulated sugar
1/3 cup buttermilk
2 teaspoons vanilla extract
3 cups quick-cooking oats
2-1/2 cups + 2 tablespoons all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons salt
3/4 cup butterscotch chips
1/2 cup chopped pecans
1) Preheat oven to 375 degrees F.
2) In a very large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, buttermilk and vanilla. Combine oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans.
3) Drop by rounded tablespoonfuls 3 inches apart onto ungreased baking sheets. Bake for 10-12 minutes or until golden brown. Remove to wire racks. Yield: about 6-1/2 dozen cookies.
One Year Ago Today: California-Style Spinach Paella
Two Years Ago Today: Cheddar Cheese and Olive Focaccia
Three Years Ago Today: Cherry Pie with Streusel Topping
Four Years Ago Today: Vegan Red Lentil and Pepper Flan