Butterscotch « The Bama Steel Magnolia’s Bistro

Butterscotch Spiders

By Beverly Hicks Burch

This super easy recipe has been in my family for years…yes, I mean years…maybe even decades. It’s easy to associate it with autumn or as I like to think, a fun food for Halloween or Fall Harvest festivities.

This recipe is so easy the kids can help make it. I don’t really know how you’d want to categorize it…as a cookie or as candy, but either way it’s pretty darn good.

So, here is Butterscotch Spiders…

Butterscotch Spiders

1 large package butterscotch chips

1 large can chow mien noodles

1 cup dry roasted peanuts

Over low heat melt 1 large package of butterscotch chips until all chips are melted. This can also be done in a double boiler or in a microwave. If using the microwave melt in short intervals stirring in between to prevent scorching.

Mix in remaining ingredients.

Drop in small clusters on wax paper.

Enjoy!!

Nestlé’s Oatmeal Scotchie

Cookies

By Beverly Hicks Burch

Everyone seems to have a favorite cookie. Some people are even cookie monsters…they have a weakness for the delectable baked good. When you hear the word cookie what’s the first image that pops into your mind?

I can take or leave cookies…if they are store bought. In general I really don’t care for store bought cookies. I was the rare, odd child who actually enjoyed the Fig Newton. (Of course Wheaties and Raisin Bran were my favorites as a child…go figure…) There is a miniscule list of store bought cookie I will eat on occasion. They usually include the words “Pepperidge Farms” on the package

I do admit a really good home-baked cookie is hard to pass up. Yes, those are my personal preference. My favorites? Well, I love home-baked M & M cookies, a good home-made chocolate chip (milk chocolate chips, please and I have one recipe that uses Rice Krispies for an added crunch) and one I found of the back of the Nestle’s Butterscotch Chip bag.

The cookie is called Oatmeal Scotchies. Oatmeal cookies are not normally a cookie I enjoy, but this one is the exception. As usual I have adjusted the recipe to my liking. If memory serves me, when the original recipe first debuted, I think it might have used orange flavoring. I switched to vanilla (pure vanilla of course…it really does make a difference over imitation vanilla). T & H has learned I have two secret ingredients…pure vanilla in one of them. Also, the recipe calls for ½ teaspoon cinnamon which I totally omit. I prefer a non-spicy oatmeal cookie, but that is up to your discretion.

This is a nice hearty cookie you can sink your teeth into. Very appropriate for our current season…fall. Interestingly, during election year Family Circle magazine polls its readers on which of the potential future First Ladies (or First Spouse) has the best cookie recipe. The recipes this year were from Cindy McCain, Michelle Obama and yes, Bill Clinton. Cindy McCain’s cookie took the title 54% to 44% and 2% respectively. Cindy’s recipe (Oatmeal – Butterscotch Cookies) is very similar to my old, time honored Oatmeal Scotchies.

So without further adieu, here’s the Nestle Oatmeal Scotchie recipe…

Enjoy!

Nestlé’s Oatmeal Scotchie

Cookies

Adapted from an original recipe

1 – ¼ cup flour, unsifted

1 teaspoon baking soda

½ teaspoon salt

1 cup butter (you can reduce this to ¾ cup like Cindy McCain did and I have on occasion)

¾ cup light brown sugar, firmly packed

¾ cup granulated sugar

2 eggs

1 teaspoon vanilla flavoring

3 cups rolled oats (remember oats are a healthy grain and help reduce cholesterol)

1 11 oz. package or about 2 cups butterscotch chips

*1/2 teaspoon cinnamon is an optional addition…with or without is your choice

Preheat oven to 375°.

Combine dry ingredients and set side.

Cream butter and then beat in sugars, eggs and vanilla.

Gradually add flour mixture.

Stir in oats and butterscotch chips.

Drop by rounded tablespoons unto ungreased cookie sheet.

Bake 7 – 8 minutes for a chewy cookie or 9 – 10 minutes for a crisper cookie. Cool on cookie sheet for 2 minutes and remove to wire rack.

*You can make this a bar cookie by cooking the cookie dough in a 15 x 10 inch jelly roll pan for 18 – 22 minutes. Allow pan with baked dough to cool on wire rack.

Makes about 4 dozen cookies.

Enjoy!