BUTTERSCOTCH OATMEAL COOKIES

prep time:: 15 min
total time:: 2 hr

Makes 3 dozen

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!

ingredients

1/4 cup Shortening
1 cup Brown Sugar
1/2 cup Sugar, Splenda
1 Egg
1/4 cup Water
1 tbsp. Vanilla
1 cup King Arthur Whole Wheat Flour, sifted
1 tsp. Salt
1/2 tsp. Baking Soda
3 cups Quick Oats
1 1/2 cups Nestle Butterscotch Morsels (11 oz.)

directions

1
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.
2
Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes in the middle of the oven.
3
Let sit for 2 minutes, loosen with spatula and allow to sit one more minute before moving to cooling rack.

Source: Ashley Warnix