Thursday, July 9, 2009
A good meal is good no matter which side of the aisle you eat it on. Yet another example of how food brings us all together!
I made these wonderful cookies for a political-themed election night dinner this past fall. (Don't worry! There were dishes that were blue-state-oriented, too!) Since then, this has become a go-to recipe for me when I'm craving a super-chewy and delicious oatmeal butterscotch cookie! I've made a few small tweaks to the original, but Cindy McCain definitely knew what she was doing when she whipped these cookies up!
Chewy Oatmeal Butterscotch Cookies
adapted from Cindy McCain via Family Circle Magazine
3/4 cup unsalted butter
3/4 cup sugar
3/4 cup light brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
3 cups rolled oats (not quick-cooking - just regular)
1 12-ounce package of butterscotch morsels
Preheat your oven to 375 degrees. Beat the butter and sugars together until light and fluffy. Next, add the eggs, one at a time, beating after each addition so that they are completely incorporated. Beat in the vanilla.
In a separate bowl, combine the flour, baking soda, cinnamon, salt, and rolled oats. Gradually add the dry ingredient mixture into the creamed mixture. Then fold in the butterscotch morsels into the cookie dough.
Drop by heaping tablespoonfuls onto a greased cookie sheet, leaving about 2 inches of space between the cookies because they will spread. Bake for about 8 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the sheet for 5 minutes before removing to cooling racks. Enjoy!