BUTTERSCOTCH OATMEAL COOKIES
While living in California, Sunday mornings started with a nice long hike in the Santa Cruz mountains...afterwards, a stop at the bakery in a charming downtown area (okay, I ate all my calories back)... This was one of my favorite cookies there...so much so, I had to learn to make them for myself! I even got it taste the same using Splenda sugars and whole wheat flour! Pass the milk!
¼ cup Shortening
1 cup Brown Sugar
½ cup Sugar, Splenda
1 Egg
¼ cup Water
1 tbsp. Vanilla
1 cup King Arthur Whole Wheat Flour, sifted
1 tsp. Salt
½ tsp. Baking Soda
3 cups Quick Oats
1½ cups Nestle Butterscotch Morsels (11 oz.)
In a large bowl, beat shortening, sugars, egg, water and vanilla until creamy. In a small bowl, sift flour, salt and baking soda. Add to creamed mixture and blend well. Stir in oats and butterscotch morsels. Refrigerate for 30 minutes to allow oatmeal to soften.
Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes in the middle of the oven.
Let sit for 2 minutes, loosen with spatula and allow to sit one more minute before moving to cooling rack.
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