August 20, 2011

Oatmeal-Butterscotch Cookies

My brother is on his way to start a new adventure for a season of life in Jackson, Wyoming, home of those breathtaking Tetons...

where he will be capitalizing on all powder potential possible.
Rough, right? But he might not have any of these, his favorite cookies with oatmeal and butterscotch chips, for a while.
So I sent a batch of them, the cookies that make me think of my grandmother because she always made them when we were little, and some Chex Mix along for the three-day drive.

Two women the car together all day can manage to chit chat for hours on end, but two men, maybe not so much. They are probably playing on their phones and tying flies in between snack breaks at the moment.
I'm slowly learning to more fully channel my bakaholism into a love language. Maybe I'll have to ship some baked love out to Wyoming, too, or maybe I'll catch a flight and deliver them myself so I can get in on the Western wilderness action.

Oatmeal-Butterscotch Cookies

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned butterscotch morsels

Preheat oven to 375° F.

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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