Chewy Butterscotch Chip Oatmeal Cookies

 

Today's "what's under the cake dome Sunday #45" is not what I had planned.  The Mister has a man-cold is sick and not feeling up to the pie that I had planned to make today.   But it is a good day for cookies and milk.  It's cold and snowy just like it is in a great deal of North America and I just didn't feel like going out to the grocery store.  So...I went through the cabinets and found: Butterscotch chips (we were out of chocolate chips) coconut, oatmeal, an orange and decided I'd create a chewy Oatmeal cookie that included coconut (great for the tender 'chew' in the cookie) and cut just a bit of the sweetness of the butterscotch chips and sugar by adding a bit of orange zest and juice and cinnamon.

 

What I created was a yummy clean-your-cabinets-out kind of cookie and I want to share my baking-by-the-seat-of-your-pants recipe with you.  This is how I made them:

 

 

Chewy Butterscotch Chip Oatmeal Cookies

 

Ingredients:

• 1 cup shortening
• 3/4 cup white granulated sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon orange juice
• 1 teaspoon orange zest
• 2 teaspoons vanilla
• 2 eggs
• 1 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups oatmeal
• 1 cup coconut
• 12 ounces butterscotch chips

 

Directions:  

 

(Preheat oven to 375 degrees)

1. Beat together the shortening, white and brown sugars until creamy. 
2. Next, beat in the vanilla, orange juice and orange zest and the eggs.  Beat well.
3. Sift together the flour, baking soda, salt and cinnamon.  Gently mix the dry ingredients into the wet ingredients just until blended together.
4. Finally, mix in the oatmeal, coconut and butterscotch chips.  Incorporate well.
5. Line a large cookie sheet with parchment paper.  Drop 1 inch balls of cookie dough onto parchment lined cookie sheet and bake in preheated 375 degree oven for 12 - 15 minutes.  Watch carefully!  Oven temperatures vary.
6. Remove the cookies from the oven just when the bottoms begin to get golden brown.  DO NOT OVER BAKE!  Even if the tops don't look completely set, remove them from the oven when the bottoms are brown.
7. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a cooling rack.

Yield: Approximately 3 dozen cookies.  This depends upon the size of cookie you make.

 

 

Now it is time to pour yourself (or your ailing partner) a big cold glass of milk and enjoy the cookies.  They're sure to sure what ails you...or at the very least, make you feel a little bit better.

Next week I'll make the pie.  It is going to be an extra special one you won't want to miss.

 



Until next time,

 

Cheers!

 

 

 

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