Oatmeal Butterscotch Cookies

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What you need: 

  • 3 cups 3-minute steel cut oatmeal
  • 1 1/2 cups flour 
  • 1 small package of vanilla pudding powder 
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder 
  • 2 Sticks of Butter (softened)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • eggs
  • teaspoons vanilla extract 
  • 1 bag butterscotch chips

Directions: 

  1. Preheat your over to 375
  2. In one bowl mix together your dry ingredients (oatmeal, flour, pudding powder, salt, baking soda, baking powder) then set this aside for later.
  3. Cream your butter and then add in your sugar and brown sugar.
  4. Once your sugar is all mixed in, add your eggs and vanilla
  5. Then, about 1/4 at a time add in your dry ingredients. Make sure it is all mixed before adding more.
  6. Finally, fold in your butterscotch chips.
  7. On a greased pan, roll dough into about 1 1/2 inch balls 1 inch apart from each other.
  8. Bake for 11 minutes
  9. Once out of the oven let cool on the pan for about 5 minutes before transferring to a cooling rack.

Recipe Review: 

This recipe is delicious! It is tempting to eat them all right when they come out of the oven because the butterscotch chips are melty and delicious! The steel cut oatmeal gives the cookies a different texture than traditional oatmeal. They have the same flavor as a normal oatmeal cookie, but do not have the oatmeal texture.

We love butterscotch, but if you don’t you could swap the butterscotch chips out for chocolate, white chocolate, or peanut butter chips!

The next day, we put our cookies in the microwave for about 15 seconds and they tasted like they had just come out of the oven!

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Cake Batter Cookies

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To pin click here

This weekend we were feeling a little pin-spired to bake and found a recipe for Cake Batter Cookies from Sally’s Baking addiction. They were super easy and super yummy! 


Now we did not follow the recipe exactly because we did not read the whole thing to realize that you are supposed to refrigerate the dough, but the cookies still turned out great! Refrigerating the dough is to ensure that the cookies do not spread, but ours were fine! 



What you need:

1 and 1/4 cup all-purpose flour

1 and 1/4 cup yellow or vanilla boxed cake mix (we used Betty Crocker Yellow Cake mix)

1/2 teaspoon baking soda

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1 and 1/2 teaspoons vanilla extract

1/2 cup chocolate chips

1/2 cup white chocolate chips

1/2 cup sprinkles

To find the directions click here

 

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Recipe Review

Love it or List it?? Love it!! 
Ours took the recommended 10 minutes to cook, though our last round of cookies were a little larger, so we left them in for a longer period of time. We try to go more by look than time, if the cookie looks done, take it out! 
Only downside: This recipe only calls for 1 1/4 cup of cake mix, so now we have about half a bag of cake mix sitting in our cabinet. 

Overall a great recipe. On the second day, they were still soft and just as delicious!