BRUSH
Keeping It Clean

Well, it is December. So many people are worrying about the flu season. Others worry about tax season. But here it is COOKIE SEASON. Well, let's face it, it is always cookie season here, but from Thanksgiving to Christmas, it is COOKIE SEASON!

My family loves chocolate, but they also favor butterscotch. So what could be a better and healthier sweet snack than these cookies?

Please read the whole recipe before you start.

Measure out on waxed paper

• 2 c. AP flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1½ c. oatmeal, processed fine
• 1½ c. oatmeal, straight from the box
• 1 package (3 oz.) instant butterscotch pudding

set aside.

In the food processor grind up

• ½ c. butterscotch chips (see notes)

Beat in mixer until fluffy

• 1 c. (2 sticks) softened butter
• ½ tsp. salt
• 1 3/4 c. light brown sugar
• 1 large or extra large egg

Then add

• 1 very ripe banana, mashed
• 2 tsp. vanilla extract
• 2 Tbsp. butterscotch ice cream topping, optional

Stir in the remaining package of butterscotch chips and the flour mixture. I like to chill this cookie dough overnight but an hour or two is fine.

Prepare to bake

Preheat the oven to 375°.

Use a small ice cream scoop or two teaspoons to place on parchment lined cookie sheets sprayed lightly with vegetable spray. Place about 2" apart. Bake at 375° for about 10 minutes. Once you have removed the cookies from the oven, let them set up by allowing them to sit on the pan for two to three minutes. Remove to wire racks to cool completely.

Serves: a hungry crowd!

Notes:

1. I place the ½ c. of butterscotch chips and the 1½ c. oatmeal in the processor together; the chips grind up more evenly.
2. If you want a fancier or more interesting cookie, add caramel swirl chips to the mixture along with the butterscotch chips; chocolate chips are good too. You can't have too many chips.

A Cookie Lady Recipe