First things first: Yeah, I know, this is the third variation of oatmeal cookies in a row. These are all recipes from my grandmother for the family cookbook I’ve been putting together. Plus, I bought a 1.5-pound bag of sprouted oats, so give me a break. I will eventually move on to some other type of dessert.
A caveat before we get started: There are no caveats for this one. Just do what I tell you and nobody will get hurt.
Here’s what you’ll need:
1 Cup Butter, softened
1 ½ Cups Brown Sugar, packed
1 Tbsp. Water
½ tsp. Vanilla Extract
2 Cups Flour
2 tsp. Baking Powder
1 tsp. Salt
1 tsp. Baking Soda
1 ½ Cups Oatmeal
12 oz. Pkg. Butterscotch Chips
Cream butter while adding brown sugar slowly (about a tablespoon at a time) and beat until light and fluffy. Add eggs, one at a time, water and vanilla extract and beat well.
In a separate bowl, sift together flour, salt, baking soda and baking powder. Blend slowly into creamed butter mixture. Add oatmeal and butterscotch chips and mix until combined.
Drop by teaspoonful onto an ungreased or parchment-lined cookie sheet.
Bake in a 375-degree oven for 10-11 minutes. Remember the rule of cookies: if you bake them until they “look” done, then they are overdone. Start with 10 minutes and check to see if the edges are turning brown-ish. If they are, pull them. If not, give them another minute and you should be good to go.
Eat with a glass of milk and watch an episode of Leave it to Beaver.