So here's my first cookie post. I have not currently thought up a witty name for my blog thing so for now it's just cookies.
So here's the story behind my first recipe:
My Dad and I grabbed breakfast not too long ago at a new bakery that recently opened up in Oxford, Honey Bee. I do have to say I thought it was very good. They serve a variety of bakery items: sweets and homemade bread, and they have a wonderful breakfast and lunch menu. It's small though and can get crowded pretty quickly. Also, probably my favorite thing about the bakery is their selection of teas and coffee, you can get some very interesting brews and a french press also, which I have always loved. Anyway, back to story, after my Dad and I grabbed breakfast and were paying I saw this bakery had some Butterscotch Oatmeal Cookies. I LOVE oatmeal cookies, always have. And thought these sounded like an interesting twist. So I looked up a recipe and tried em out. They were just as good as they sounded and super easy. :)
I would have taken pics of the cookies I cooked (as proof) but... I ate them all before I thought of that...
Here's the recipe and I have a few tips to give with it. I didn't add the 1 cup (2 sticks) of butter because I just refused to add that much butter, it's ridiculous. But I soon realized that was not the best thing to do- these cookies are actually made with a cake mix. Just the plain-jane yellow cake mix. It actually gives them a great flavor, but because it's a cake mix you need the extra butter to make the cookies form a more dough-y material. They are pretty hard to form into cookies because they are a bit flakier due to so much cake mix and oats. Also, next time I make them I will definately omit the 1/4 cup of sugar. I originally added it just because it wasn't much, but these cookies are sweet enough as it is, almost too sweet in my opinion. And I can have a sweet tooth at times.
Anyway, hope someone enjoys these as much as I did!
INGREDIENTS
1 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon ground cinnamon
1 egg
1 box yellow cake mix with pudding
2 cups quick-cooking oats
1 cup butterscotch chips
1 cup chopped walnuts
DIRECTIONS
1. Heat oven to 350°F. In large bowl, beat butter, sugar, cinnamon and egg with electric mixer on medium speed until creamy. Stir in cake mix and oats until blended. Stir in butterscotch chips and walnuts.
2. On ungreased cookie sheets, drop dough by teaspoonfuls about 2 inches apart.
3. Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheets to cooling racks.
High Altitude (3500-6500 ft): No change.
