Tuesday, May 7, 2013
Now for something completely different, these Oatmeal Scotchies cookies came from the same master cookie mix as yesterday's chocolate chip cookies. Dave was over the moon for these cookies. He was so excited when I made the Oatmeal Scotchies Muffins, that I knew I needed to include this recipe in my master mix collection. Strong nutty flavor interrupted by lovely butterscotch chips, these cookies are sweet and satisfying. With a crunchy exterior and soft interior, you'll love how perfect these scotchies turn out, without being dry or dense.
From the same 1 Master Mix, 51 Cookies book, I did make an addition of a bit of milk to help bring the dough together, which also helped keep them softer than they would have been otherwise. Otherwise this recipe is easy peasy, just like any recipe that starts with a prepared mix should be. Perfect for an after school snack or a last minute party treat, you need these cookies in your life.
2 1/2 cups master cookie mix
1 cup oats
1/2 cup shortening
1/4 cup margarine, softened
2 Tablespoons milk
3/4 cup butterscotch chips
In a large bowl, combine master cookie mix and oats. Add shortening and margarine. Using a pastry blender or two forks, cut shortening and margarine into mix until it resembles coarse crumbs.
Add egg and stir with a spatula or spoon to combine, then add milk, continuing to stir until a dough forms. Stir in butterscotch chips.
Drop dough onto parchment or Silpat lines cookie sheets. (Note: I used a small cookie scoop).
Bake at 375 degrees F for 8-10 minutes until set and gently golden. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and cool on pan for 5 minutes before transferring to wire racks to cool completely.
Makes 3 1/2 dozen cookies.
The Cookie Princess
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