Saturday, January 28, 2012

LACY BUTTERSCOTCH

2 cups quick-cooking oatmeal
1/2 cups sugr
1-4 oz. pkg butterscotch pudding mix
3/4 cups soft butter or margarine
1/2 cup chopped nuts
1 t vanilla

Combine oatmeal, sugar and pudding mix.  Add butter, nuts and vanilla and mix u ntil well blended and of pie dough consistency.  Form dough into 1/2 inch balls and place about 3" apart on cooky sheet as cookies flatten during baking.  Bake at 350 degrees 8 to 10 minutes or until golden.  Let cool about 3 minutes or until easily lifted off sheets.  Don't cool too long or cookies crumble on lifting.  Makes 7 dozen.

Well, this was really strange to make, and the flatten during baking is an understatement!  When I took these out of the oven it was like one giant cookie on the sheet.  But I did as the directions said to do about the cooling and merely used the side of the spatula to cut them apart and lift them onto a wire rack to finish cooling.  It really looked like a disaster, but amazingly enough these are super delicious, kind of crispy and chewy both with a nice butterscotch flavor!  I think I'll save this one and make it again making sure to spread way apart on pan so that they will look a lot nicer with a proper round shape.

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