Saturday, December 24, 2005

Crisp Butterscotch Oatmeal Cookies

1 cup butter, softened
1 cup packed brown sugar
1/4 cup water or milk
1 tsp vanilla
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 cups oats
1 1/2 cups butterscotch chips
1/2 cup flaked coconut

Beat butter, brown sugar, water and vanilla in a large bowl on medium speed of electric mixer until thoroughly blended.

Combine flour, baking soda and salt. Gradually add to butter mixture, beating on low speed until blended. Stir in oats, butterscotch chips and coconut.

Drop dough by tablespoonfuls (15 mL), about 2 inches apart, onto prepared cookie sheet. Press flat with fork dipped in sugar or flour. Bake for 15 to 20 minutes or until crisp and golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely. Makes about 4 dozen cookies.

Variation: Replace butterscotch cips with semi-sweet chocolate chips, dried cranberries or raisins.

* I didn't make my cookies really crispy and baked them for only 12 minutes.

Source: Robin Hood Home Baking, 2004

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