Butterscotch Oatmeal Cookies |
| Name: |
Melissa Lumpp |
| Base: |
9th Dist, RS St Louis, RSS Farmington, MO |
| Recipe: |
2 1/4 cups sifted all purpose flour
1 teaspoon soda
1 teaspoon salt
1 cup butter or margarine
1 cup sugar
1 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick cooking rolled oats
1 cup chopped nuts
oven 350 Yields 84 to 96 cookies
Sift flour with soda and salt. Cream butter in mixing bowl. Gradually
add sugar and brown sugar; cream until light and fluffy, Add eggs and
vanilla extract ; beat well. Stir in rolled oats and nuts.
Chill 1 hour
Divide dough into thirds. Place on waxed paper shape in rolls 2 inches
in diameter. Wrap. Chill at least 2 hours or overnight. Cut into slices
about 1/4 inch thick; place on greased cookie sheets. Bake at 350 for 10
to 12 minutes until golden brown.
Tip: 1/2 cup shortening may be substituted for 1/2 cup butter, 1 cup
packaged grated coconut may be substituted for chopped nuts.
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