Oatmeal Butterscotch Cookies!

My boyfriend requested that I make oatmeal butterscotch cookies.  I never thought of this combination before, so after much research, I was lead to this recipe from AllRecipes.com  The reviews were mostly positive, so I figured why not?

I was concerned that this recipe was not going to make 4 dozen. Prior to adding the oatmeal and butterscotch, there wasn’t a lot of dough.  I thought 3 cups of oatmeal was a lot, so I only added 2 cups at first.  But you really need 3 cups of oatmeal, so don’t be afraid adding that last cup.  These cookies spread nicely on the baking sheet.  (I would recommend using parchment paper.)  Make sure to let them sit for 3-4 minutes on the pan, before transferring them to a wire rack for cooling.

I came up a little short on 4 dozen cookies, I got 46!  Not bad though!

Ingredients

3/4 cup butter, softened (1.5 sticks)

3/4 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups rolled oats

1 2/3 cups butterscotch chips

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl mix the flour, baking soda, cinnamon and salt. Set aside.  In stand mixer beat butter, white sugar and brown sugar together. Add eggs and vanilla.

Slowly add flour mixture to the butter mixture into incorporated.   Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto baking sheet lined with parchment or slip mat. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.  (I had to bake mine for 12 minutes.)

Original recipe found here: http://allrecipes.com/Recipe/oatmeal-butterscotch-cookies/detail.aspx

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Red Velvet Swirl Brownies

On the food blogosphere this recipe has been going around for quite some time, so I figured I should put it to the test!

A couple of tips:

  • Line 8×8 pan with foil for easy clean up.
  • Use margarine, instead of butter for the foil.  (Margarine is easier to spread in the foil than butter.)
  • I omitted the walnuts, simply because I didn’t have any and didn’t feel like buying some.
  • I microwaved the butter in a safe proof bowl.  It’s just faster.

Red Velvet Brownie Layer:
1 stick unsalted butter (melted in microwave)
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour

Cream Cheese Layer:
8 ounces cream cheese, softened/room temp
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F.
Foil and grease (margarine is okay) an 8×8 baking pan, and set aside.   Make sure to line the pan with foil!

Brownie layer:
Melt butter in microwave.  Remove the butter to a large bowl.  Add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing between additions.  Whisk the eggs in a small bowl and stir in cocoa mix.  Fold flour until lightly combined.  Pour batter into baking pan, save 1/4 cup of the batter for the top.

Cream cheese layer:
Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. (Hand mixer recommended)  Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer.  Using tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern.  Bake the brownies for 30 minutes.

Remove to a cooling rack and allow them to cool completely before cutting.  (At least 2 hours for cooling)

Original recipe found here: http://www.foodnetwork.com/recipes/sunny-anderson/red-velvet-swirl-brownies-recipe/index.html

Hello again!

I’ve determined that blogging is still fun.  I miss writing about baking, cooking, and just food in general.   Blogging shouldn’t be a chore, it should be fun.  Thank you WordPress for not deleting this after 9+ months of inactivity!

New post coming up!  I got a new DSLR camera that takes some pretty pictures.  This evening, I made something super super yummy.   =)