I woke up this morning went for a jog in the light rain then came home and felt like something… well, sweet! Since the Mrs. was still sleeping I decided to check our freezer inventory list to see if we still had chocolate chips. I wanted to make a signature cookie for Canadian Budget Binder.
I must admit I enjoy baking cookies and have done it since I was younger as we helped me mum in the kitchen. I was always wanting to learn from me mum and dad. I found it rewarding when I was able to help or replicate something that they had taught me. This cookie I’m afraid is the works of my imagination and frankly it turned out pretty darn good.
The Mrs and I picked up one of these ooey gooey hot and steamy cookies and I wasted no time pulling the cookie apart and shoving it in my mouth. If you can envision my shoulders sinking and my cheeks rumbling in the glory of sweet spices paired with luscious chocolate and butterscotch and wanting more of this cowboy quickie…you are right.
They are fairly easy to make and cost a whopping $4.75 and this recipe makes about 2 dozen decent sized cookies as you can see from the life-size pic lol… I like close ups!
Enjoy this recipe with your family, have the kids join in to make it and allow them to grow old learning from their parents memories that will last a life time. I know mine will! A big Thank-You to our Facebook Fans who helped me come up with the name for this recipe.
Cheers,
Mr.CBB
Pre-Heat Oven 350 degrees
Line a baking sheet with Parchment paper or spray with cooking spray. I always prefer the parchment or the silpat mats a must for every baker.
Ingredients (pic above does not depict all ingredients)
1 cup Chocolate Chips
1 cup of Butterscotch Chips or you can use all chocolate chips, I used both here to make my recipe.
1/2 cup of raisins (whatever you prefer, if you opt NO, add 1/2 cup more chocolate chips or nuts)
1/2 teaspoon of salt
1 Tablespoon Pure Vanilla
1 Teaspoon of Cinnamon
1 teaspoon of Nutmeg
1 Large egg
1/2 teaspoon of baking soda
1 cup of All-purpose flour
2 tablespoons of Milk
1/2 cup of softened butter
1 cup of packed brown sugar
1 1/2 cups Quick (ie) Cooking Oats
Directions
1- Mix the softened butter and the packed brown sugar in a bowl until combined and smooth
2- Add the egg, milk, vanilla and mix until nice and whipped like the next picture.
3- Add in the Oats, baking soda, spices,flour and salt and blend until combined.
4- Add in the Chocolate Chips, Rasins and the Butterscotch Chips and mix until blended
5- Scoop 2 tablespoons and form a ball and put on the parchment paper. I spaced them about 1 inch apart as they don’t really spread much at all.
6- I watch cookies like a hawk because they can cook in the blink of an eye. I never bake my cookies all the way as they will continue to cook on the sheet once I pull them out. In this case I baked them for 8 minutes or just until lightly golden then pulled them. I set them aside on the sheet as they are too goey to move. In a few minutes once cool you can transfer them to a tray. If you over bake a cookie it becomes hard and crunchy.
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