Ingredients:
2 Cups Of Hershey's Butterscotch Chips
1 Cup Of Chopped Blue Diamond Roasted Salted Almonds
1 1/2 Cup Of King Arthur Unbleached All-Purpose Flour
1 Cup Of Softened Rama Margarine
1 Teaspoon Of The Spice Hunter Pure Vanilla Extract
1/2 Teaspoon Of Morton Iodized Kosher Table Salt
1 Teaspoon Of Arm And Hammer Baking Soda
1 Tablespoon Of Hot Mineral Water
2 Cups Of McCann'S Instant Irish Oatmeal
3/4 Cup Of Firmly Packed C&H Brown Sugar
3/4 Cup Of Fine Granulated C&H White Sugar
2 Fresh Whole Eggs
Information:
Serving Size 30
218 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
To start this recipe you will need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large cookie sheet, and grease it with butter. Moving forward you will next need to take out a large mixing bowl, and then sift together the all purpose flour, baking soda, and salt. Next take out a second smaller mixing bowl and add in the softened margarine and both the white and brown sugars. Using a wooden mixing spoon, whip these three ingredients together until you have a light and fluffy cream. Once you are done there, next you can add in the two fresh eggs and the vanilla extract, again stirring steadily until they've disappeared into the butter cream. You are now ready to add the contents of the smaller mixing bowl into the larger flour based bowl, and then vigorously stir the contents together until you have a firm cookie dough. At this point you can add in the hot mineral water, to regulate the stiffness of the dough. Lastly you will want to pour in the salted almonds, instant oatmeal, and butterscotch chips, stirring them rapidly until they're even distributed throughout the dough. You are now ready for the baking process, so begin dropping small clumps of cookie dough onto your baking sheet, then slide it into the oven to bake for twelve minutes, or until the cookies begin to turn golden. Let them cool for about five minutes before serving.
