Easy Cookie Recipes: Butterscotch Buckaroon Cookies

First of all, I know the color looks a little weird in this picture. I had to play around with it quite a bit. I took the picture of these cookies at night (I dared not wait for day, because we have ..you know, some sort of leprechauns or pixies or something that eats them during the night) and we use the spiral, eco friendly bulbs. Now, they may be eco friendly for sure but image friendly they are not, and you come out with very yellow pictures. I played around with them and ended up with this. I even considered black and white..so if you must have some beautiful images head over to Leftover Queen and look at Jenn’s pictures.

Second, I realized that I hadn’t done a Cooking with Kids post in awhile. Erin and Shiloh made these together the other day. Shiloh is in heaven having Erin back in the house, and they are having a great time together. It is a bit more difficult for me, a 25 year old is no longer a teen, and moving back in with mom and dad with a husband and two kids is a weird adjustment for everyone. I think we are doing o.k., though.::::twitch:::

Pictures aside, these cookies are fantabulous. You have to really like butterscotch. They taste a bit like pecan brickle ice cream.

Butterscotch Buckaroons

2 c flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1/2 c shortening

1/2 c butter

1 c sugar

1 c light brown sugar

2 eggs

2 c oatmeal

1 tsp almond

6 ozs butterscotch chips

6 oz of toffee pieces

1/2 walnuts or pecans

Sift flour, baking soda, baking powder, and salt together.

Blend butter and shortening together, creaming well. Add eggs, and beat until light and fluffy. Add extract. Add flour.

Stir in oats, nuts, toffee, and butterscotch chips.

Drop by teaspoon on a greased cookie sheet. Bake at 350 for 10-12 mnutes, or until golden. Do not overcook.

About 3-4 dozen.

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