Supply boosting cookie:choc chip and butterscotch

by Kasia80 Thu Oct 11, 2007 9:56 am

Chocolate chip supply boosting cookie:

* 1 cup butter or marg
* 1 cup sugar
* 1 cup brown sugar
* 4 tablespoons water
* 2 tablespoons flaxseed meal* (linseeds)
* 2 large eggs
* 1 teaspoon vanilla
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 cups oats, thick cut if you can get them
* 1 cup or more chocolate chips (icut a block of choc into chunks nicer)
* 2 tablespoons of brewers yeast* (be generous)

Preheat oven at 180 degrees C.

Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes.

Cream (beat well) margarine and sugar.

Add eggs one at a time, mix well.

Stir flaxseed mixture and add with vanilla to the margarine mix. Beat until blended.

Sift together dry ingredients, except oats and chips. Add to margarine mixture.

Stir in oats then chips. Scoop or drop onto baking sheet, preferably lined with parchment or silpat.

The dough is a little crumbly, so it helps to use a scoop.

Bake 8-12 minutes, depending on size of cookies. 8 mins if you like chewy and longer if you like crisp.

Oatmeal/Butterscotch Cookies
Ingredients:

1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract or grated orange peel (I use the vanilla)
3 cups quick or old-fashioned oats
2 cups butterscotch chips

Combine flour, baking soda, salt, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla large mixer bown until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375 degree oven for 7-8 minutes (chewy) or 9-10 minutes (crispy). Let stand for 2 minutes; remove to wire racks to cool completely. Makes appx 4 dozen.

Bar cookie variation:

Prepare dough as above. Spread into greased 15x10-inch jelly-roll pan. Bake in 375 degree preheated oven for 18-22 minutes or until very lightly browned. Cool completely in pan on rack. Makes 4 dozen.