Tuesday, April 20, 2010
Butterscotch Oatmeal Crispies
These are from my vintage Pillsbury cookie pamphlet. I omitted the chopped nuts and coconut. I also used regular old fashioned oats instead of quick cooking. I gave them a light sprinkling of sea salt on top before baking as well.
These are nice cookies. Nothing dramatic, but pleasant enough with a cup of coffee. Be sure to chill them really well before slicing and baking.
You Will need:
2 1/4 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups rolled oats
Sift together flour, soda and salt. Set aside. Cream together sugars and butter until light. Beat in eggs and vanilla. Mix well. Add dry ingredients slowly and mix well. Stir in oats by hand and mix well. Chill dough, in bowl for 1 hour.
Remove dough, divide in half and roll into logs 1 1/2 inches in diameter. Wrap tightly in cling film. Chill at least two hours.
Preheat oven to 350 degrees F. Grease a few baking sheets. Cut cookies 1/4 inch thick and place about 2 inches apart on a cookie sheet. Bake 10-12 minutes or until tops are just set and edges are slightly brown. cool on racks.
Labels: Biscuits, Butterscotch, Oatmeal, Vintage Recipes, Why Not Just Spread The Butter Directly On Your Thighs
Subscribe to: Post Comments (Atom)
mmm... cookies are my favorite food. And sugar & carbs are my bestest friend. I'm gonna try these! I just wish I had that coarse salt to sprinkle on top. I love that idea (I loved the salt in the lavender caramels).
I'm not encouraging the use of expensive salt, I buy low-priced sea salt, or Morton's kosher salt. A pinch of regular old table salt would be fine as well-just use much less.
Post a Comment