Wednesday, October 27, 2010

Cranberry Butterscotch Cookies!!!

I threw these together based very loosely on the oatmeal cookie recipe on the back of the old fashioned oatmeal lid, only I tweeked it as I often do. They came out slammin'. Make these or Satan will rain down acid and melt your family. No, he probably won't, but you should make them anyway, just to be sure.

Cranberry Butterscotch Cookies
2 - 2 1/2 Cups AP Flour
1 1/2 Cups Old Fashioned Oatmeal (The original recipe said 2 cups. I wanted them oatmealy but not overwhelmingly so. This measurement gives you a perfect balance so the other ingredients shine through.)
1 1/2 Sticks of Butter, unsalted
2 Eggs
1 Cup packed Brown Sugar
1 tsp of vanilla, cinnamon, baking powder, salt
1/2 tspn nutmeg
1 Cup Butterscotch Chips
I put 1 full Cup of Craisins but it turned out to be a little too much, you may want to cut it down to 2/3 Cup.

*Secret Ingredient: I made a little boo-boo and while going for the salt, I accidentally sprinkled a little black pepper in the mix. (Damn those salt & pepper shakers looking identical! Whose frickin' idea was that??) I was really worried it would effect the taste but it didn't. In fact, I think it brought out the nutmeg a little bit. lol Still, I wouldn't suggest adding it on purpose unless you're feeling really adventurous.

How to make it
Cream the butter at room temperature with the oatmeal and flour.
Add the sugar, baking powder, salt, cinnamon, vanilla, and nutmeg, mixing very well. Use a rubber spatula (Or as they used to be called, "baby cheaters"), a spoon, an electric mixer or even your hands if you have to.
Add the cran-raisins and butterscotch chips last after the dough is mixed thoroughly. This will prevent any one ingredient from clinging to the fillings and making the cookie taste weird.
After it's all mixed, cover it with plastic wrap and put it into the fridge at a minimum of an hour, or even overnight.
When you're ready to make them, preheat the oven to 350 F and scoop cookie-sized balls about an inch away from each other on the cookie tin. Keep in mind that they will not melt or flatten from their original shape while in the oven so if you want them to be a flat cookie, you must do it by hand before they bake. If you prefer them all melty, I guess you can mix in a bit of milk to the batter.
You don't have to grease the cookie tins because the batter already has butter in it. They should come off easily with a slight push from a metal or plastic spatula. Bake them at 350 F for 12 - 18 minutes, depending on how big they are. When you check on them, flip one over and if the bottoms are evenly golden-browned, they're done.

Scoop them onto a plate lined with paper towels and eat them warm. They're so SO SO good, and perfect for the season!!

I have no idea how many cookies this recipe yields, as Tammy and I were eating them as I baked them, but I can tell you it makes enough to fill at least 5 to 10 people, and you'll still have a few to take to work the next day. Nummies!

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