Food for Thought: Oatmeal Scotchies

Sunday, February 22, 2009

Oatmeal Scotchies

These cookies are TO DIE for. I love love love them. I got this recipe from my friend, Lydia, here in West Virginia. You definitely can't just eat one or two of these babies. They're addicting and just plain delicious, especially if you like oatmeal cookies and craisins. You can make 'em with white chocolate chips instead of craisins if you're the kind of folk that doesn't eat their fruit shriveled.

Oatmeal Scotchies

2/3 cup sugar

2/3 cup brown sugar

1/2 cup butter, softened

1/2 cup shortening
2 eggs
1 tsp vanilla

1 tsp baking soda
1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

3 cups quick oats

1 cup flour

2/3 cup butterscotch chips

2/3 cup craisins (or white chocolate chips)

Cream wet ingredients (sugar, butter, shortening, eggs, vanilla) in large bowl. Sift dry ingredients in medium bowl. Add to wet mix and combine. Bake at 375 degrees for 9-11 minutes on ungreased baking sheet. Take off cookie sheet and place on cooling rack immediately. Enjoy.

1 comment :

Jami Jackson said...: I hadn't checked your site for a while and am so impressed to find 3 new recipes. I'm excited to try them all!; February 24, 2009 at 7:46 PM

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Sunday, February 22, 2009

Oatmeal Scotchies

1 comment :

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