The other night we had been home all day and it was rainy and dreary and I was craving some butterscotch. I picked some butterscotch chips up randomly a few weeks ago and have been trying to figure out what I was going to use them for. I started searching cookbooks and online for a fun recipe and I found one!
They were quick and easy and oh so good! They were super yum right out of the oven but they also were yummy the next day. Don’t you hate when overnight cookies get dry and too crunchy? Not these, they stayed chewy and moist. So I thought I would pass on this easy recipe. I hope you try them:)
2 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine (I only had 1/4 cup so I substituted 1/4 cup crisco with 1/4 tsp salt)
1/2 cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla
2 cups quick cooking oats
1 cup butterscotch chips
Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside.
In a medium bowl, cream margarine, oil, brown sugar, vanilla and white sugar until smooth. Beat in eggs one at a time. Gradually stir in the sifted ingredients until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.