Ingredients:
2 Cups Of Hershey's Butterscotch Chips
2 Tablespoons Of Grandma's Original Molasses
2 Cups Of King Arthur Organic Rolled Oats
2 Cups Of C&H Dark Brown Sugar
1/2 Teaspoon Of Arm And Hammer Baking Soda
2 Large Fresh Whole Eggs
1 Cup Of Crisco All Vegetable Shortening
1 Tablespoon Of Cold 2% Milk
1/4 Teaspoon Of Fine Ground Table Salt
2 Cups Of Whole Wheat Baking Flour
1 Teaspoon Of Rumford Baking Powder
Information:
Serving Size 24
199 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
Baking molasses butterscotch cookies is quick and easy. To begin you will first need to preheat your oven to 350 degrees Fahrenheit, or roughly 175 degrees Fahrenheit. Next you will need to take out a small mixing bowl, and then add in the vegetable shortening and dark brown sugar, mixing these ingredients together until they form a light and fluffy cream. Next add in the eggs, baking powder, baking soda, table salt, milk, and Grandma's Original Molasses. Using an electric mixer, whip these ingredients together until they begin to form a fluffy cookie dough. Next add in the whole wheat flour and rolled oats, continually mixing as these new ingredients are added. By this time you should have a firm cookie dough in your bowl. Lastly you will want to add in your butterscotch chips, and stir them into the cookie dough using a wooden spoon. You are now ready to grease a baking sheet, and then place clumps of the cookie dough on to the greased sheet. Slide your cookies into the oven to bake for roughly ten minutes per batch, or until your molasses butterscotch cookies begin to turn golden brown. Let the cookies cool on a wire rack for about three to five minutes before serving them. That concludes this absolutely delightful recipe. Please be sure to check out our other yummy cookie recipes.
