Saturday, June 22, 2013
Thursday, June 20, 2013
I experimented with this flavor combination back when Reese was a newborn and her tummy was too sensitive for me to each chocolate or dairy. Add that to the fact that I can’t have nuts and I was desperate for something to satisfy my sweet tooth. I used my favorite oatmeal cookie recipe (found on a Quaker’s can once and saved ever since), used crisco for my fat, and tried out the butterscotch/coconut combo because that’s what was in my cupboard. I don’t usually love either of those flavors, but something magical happened when they were put together.
I’ve since been able to add chocolate (and some dairy) back into my diet, but I still find myself loving these cookies the best. In the quest for cookie perfection I have played with various butter/Crisco/flour combinations to achieve the right balance of chewy cookie and buttery flavor. After seeing THIS post about chewy chocolate chunk cookies, I had one more element to tweak (adding cornstarch). I tried it out yesterday, and I don’t think it’s possible for these cookies to get any better. The flavor is just the right amount of sweet and the texture is soft and chewy.
(Paired with a yummy soy caramel latte for a yummy snack this afternoon.)
Oatmeal Butterscotch Coconut Cookies
1 cup (2 sticks) butter, softened (do not substitute Crisco, even butter flavored, it’s just not the same)
1 cup firmly packed brown sugar
1/2 cup sugar
1+ teaspoon vanilla
1-3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 cup butterscotch chips
1 cup coconut
1. Heat oven to 350 (my oven tends to be cooler and takes longer to bake so I always up this to 355)
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well until dough starts to get fluffy.
4. Add flour, baking soda, cornstarch, cinnamon and salt; mix well.
5. Mix in oats, butterscotch chips and coconut; mix well.
6. Drop by rounded tablespoons (I like to use my scoops) onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
Enjoy and thanks for stopping by!
Monday, June 10, 2013
Hey there! We’ve been enjoying some sunshine in my neck of the woods (where summer doesn’t really start until after the 4th of July), so I’ve been working on my tan instead of anything crafty! I thought I’d make a silly request of you today, though…
I’m kind of absolutely in love with this little girl and can’t help but stare at her almost all the time. So I thought it would be fun to enter her in the Parents Magazine cover contest and she could use your votes if you’re up for it. You can vote HERE.
Just a little something completely non- crafting/sewing/creating/inspiring related, but still something dear to my heart.
Thanks for stopping by and I hope your week is off to a good start!