For several years this cookie has been one of my
favorites to make and share.During
holidays I make several batches as gifts holding back some to freeze for
us.The problem is they never make it to
I discovered a trick that really brings out the flavor in
the cookie.After the ingredients are
mixed I put it in a heavy duty plastic container that seals tight then store it
in the refrigerator covered for a few days.An empty orange sherbet or half gallon ice cream container seals really
Another thing I’ve noticed is that any butterscotch
morsel will do, but the Nestles brand tastes the best.
Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: Makes 3 dozen
stick plus 6 tbsp. of soft butter - room temperature
cups firmly packed brown sugar
and 1/2 cups all-purpose flour
teaspoon baking soda
cups of quick uncooked oatmeal
cup craisins or raisins if you prefer
and 1/2 cups of butterscotch morsels
Photo by Favored1
1.In a large bowl mix butter, honey and brown
sugar. Add vanilla and eggs and beat until creamy. I mix my cookie batter by
hand, but you can use an electric mixer on low speed.
2.Add flour, baking soda and cinnamon. Blend
together until well mixed. Stir in oats and then craisins. When mixed
add butterscotch morsels.
3.Using a cookie or ice cream scoop drop
dough in a rounded spoonful onto the ungreased cookie sheets. Flatten them out
a little with your finger.
4.Bake for about 9-11 minutes or until golden
brown. Do not over bake. Cool 2 minutes before placing them on a wire rack.
Make sure the cookies are completely cooled before storing them.
5.These can be frozen and are really good with coffee or tea.
Want more cookie recipes? For gift giving packaging, holiday cookie swaps and bake-off
ideas take a look at Martha Stewart's Cookies Cookbook. Every recipe in this 352 page book has a
full color photo.