This Oatmeal Butterscotch Cookie Mix makes a great gift! It keeps for up to 6 months, and produces soft, chewy cookies. If butterscotch isn’t your thing, just swap out those chips for cinnamon or semi-sweet chocolate.
Happy Wednesday! Is everyone recovered from Halloween? And how many of you are having chocolate for breakfast this week? *cough*
This is the first year we took advantage of the “candy buy back” that our dentist offers – $1 for every pound of candy turned in. We had four pounds, which I think is crazy! But $4 would barely cover the cost of chapstick, so I got the kids something fun at Target for their willingness to give up most of their score.
Totally worth it…because now I don’t feel bad about the amount of baking that’s going to take place in my house!
I love homemade gifts. The time and thought that goes into creating something from scratch, to give it to someone you care about, is so special. And who doesn’t love cookies?
I’m sort of smitten with this cookie mix. Aren’t the layers pretty? Tied with a nice little ribbon, it makes for such a great housewarming or holiday gift. And the baked cookies are soft and chewy, as any respectable cookie should be!
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup old-fashioned oats
- 1 cup butterscotch chips
- 1/2 cup coconut flakes
- 1 stick (1/2 cup) unsalted butter, softened
- 1 large egg
- 3/4 teaspoon vanilla
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a 1-quart glass jar, layer the flour mixture, brown sugar, granulated sugar, oats, butterscotch chips, and coconut. Place lid on jar, seal, and fasten with a ribbon, tag, and directions for baking with a list of the additional ingredients.
In a large bowl, beat the butter, egg, and vanilla with a handheld mixture until combined. Add in the cookie mix and blend well.
Drop by rounded teaspoonfuls 2-inches apart onto a cookie sheet lined with parchment paper.
Bake at 350 degrees F. for 9-11 minutes, until golden. Cool for 2 minutes, then transfer to a wire rack to cool completely.
Cookie mixture will keep for up to 6 months if stored in a cool, dry place.