Wednesday, August 19, 2009

Butterscotch Blast Cookies

The whole whirlwind of getting things ready for school also includes making cookie dough and cookie mixes so that when the kids need either something in their lunchbox or an afterschool snack... I'm at the ready. This particular recipe can also be put into quart-sized jars and given as gifts, with instructions to add the butter, egg, and vanilla. I usually just blend the dry ingredients, pop it in a freezer bag, and leave them in the freezer until I need them. One can also mix the wet ingredients in and freeze the dough. Either way, this makes a dozen and a half 2 inch cookies.

Butterscotch Blast Cookies

1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/3 cup packed dark brown sugar
1/3 cup white sugar
1/2 cup chopped pecans
1/2 cup butterscotch chips
1/2 cup english toffee baking bits (such as Heath Bits-o-Brickle)
1/2 cup (1 stick) unsalted butter, softened
1 egg
1 Tbsp. pure vanilla extract

Preheat oven to 350*F. Blend flour, salt, soda together in a bowl. Set aside. Cream butter and sugars until light and fluffy. Add egg, and blend to combine. Add vanilla. Add the flour mixture slowly, until well mixed. Stir in oats, pecans, chips, and toffee bits. On a parchment-lined baking sheet, drop by heaping tablespoonfuls about 2 inches apart. Bake for 8-10 minutes and let cool on the baking sheet for one minute longer. Makes 18 cookies.

For Gift Jar instructions: Mix 1/2 cup softened butter, 1 egg, and 1 Tbsp. vanilla extract together. Add dry ingredients and stir until well combined.
On a parchment-lined baking sheet, drop by heaping tablespoonfuls about 2 inches apart. Bake for 8-10 minutes and let cool on the baking sheet for one minute longer. Makes 18 cookies.


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