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Oatmeal Butterscotch Chippers Recipe
|Butter flavored shortening||1 1⁄4 Cup (20 tbs)|
|Crunchy peanut butter||1 1⁄4 Cup (20 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Uncooked regular oats||4 1⁄2 Cup (72 tbs)|
|Baking powder||2 Teaspoon|
|Butterscotch morsels||9 Ounce (1 1/2 Cups)|
|Semisweet chocolate morsels||6 Ounce (1 Package)|
|Chopped pecans/Pecan pieces||1 Cup (16 tbs)|
Calories 248 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.8%
Saturated Fat 4 g20.2%
Trans Fat 0.7 g
Cholesterol 13.2 mg
Sodium 59.7 mg2.5%
Total Carbohydrates 28 g9.3%
Dietary Fiber 2.2 g8.9%
Sugars 17.1 g
Protein 5 g9.2%
Vitamin A 0.3% Vitamin C 0.04%
Calcium 3.5% Iron 5.4%
*Based on a 2000 Calorie diet
1. Collect and measure the required ingredients.
2. Combine oats and baking powder and keep aside.
3. Preheat the oven to 350°F before baking
4. In a large mixing bowl, combine the shortening and peanut butter and beat with an electric mixer until soft.
5. Gradually add the sugars, beating until the mixture is light and fluffy.
6. Blend in the eggs, one at a time, beating well after each addition until all are incorporated into the creamed mixture.
7. Add the oats and beat at a low speed until well blending to form a thick batter.
8. Fold in the butterscotch and chocolate morsels and nuts
9. Use a tablespoon to drop the batter in heaps, onto the cookie sheets, leaving 2 inch space between each.
10. Bake them in the preheated oven for 8 to 12 minutes until golden and dry.
11. Remove from oven and cool cookies slightly on baking sheets then carefully loosen with a spatula and slide them to on a wire rack to cool and harden
12. Serve cookies warm with tea, coffee, hot chocolate or warm milk.
13. Pack them and include in your Holiday gift hampers.
Store baked cookies in a wax paper lined air tight container or jar, in a cool dry place.