Wednesday, January 18, 2012

Happy Dough lucky cookies (butterscotch, walnut, oatmeal)

Who it's made for:
These delicious soft and chewy cookies are made for my cousin Bradley and Sarah's children Kylie and Cody. Big Cuties!! This is something I would make for them at a family get together.

How It's Made:
1 Cup of white sugar
1 cup of packed brown sugar
1 cup of butter (2 sticks)
4 Teaspoons of vanilla
2 Beaten eggs
2 tablespoons of milk
2 cups of gluten free Bisquick's flour
1 teaspoon baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 cups of organic oatmeal
1 package of butterscotch chips (12oz)
1 1/2 cups of walnuts (slightly chopped)

1. Cream together butter and sugars. Add vanilla, milk, and eggs. Mix together flour, baking soda, baking powder, and salt. Stir dry ingredients into the batter, mix together well. Add the oatmeal, butterscotch chips, and nuts. Stir well. Put in the fridge (trust me ALLOT better this way) to keep it fluffy and from coming out to flat.

2. Roll into balls and bake on a greased cookie sheet. Bake at 350 for about 15 minutes or until slightly golden brown.

I like to keep the dough in the fridge and bake only a few cookies at a time, so that every time you have a cookie it's warm and fresh. The dough should stay fresh in the refrigerator for about a week, or in the freezer for several months. 

Some celiacs can not handle oats. They do sell gluten free oatmeal. Even though they are gluten free some celiacs continue to have a sensitivity to oats. If you are a new celiac I would make sure you are not sensitive before making these cookies.

How do they taste:
They are some of the best cookies I have ever tasted (even if they were gluteness). When you bite into the cookie you get the sweet, buttery, slightly salty flavour of the  butterscotch that blends well with the chewy oatmeal taste. Very soft, fluffy, and chewy. I'll be making these again for sure.

babycake testers say:
Their favorite cookie ever.
I give these a 10 out of 10


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