Against all odds, today was a success.  No one got hurt; no burns, no blood, no broken bones.  And, as a result, I came up with a new cookie recipe. (really, it was an alteration of my mum’s recipe).  But, this had several changes and I gotta’ tell you, mmmm, these are good!  Here are the details:

*1/2 Cup Butter

*1/4 Cup Butter Flavor Crisco

1 Cup Brown Sugar

1/2 Cup White Sugar

1 Egg

1 tsp. Vanilla Extract

1/4 Cup Cold Water

Cream the above together

1 Cup Gluten Free Flour All-Purpose Flour

1 tsp. Salt

1/2 tsp. Baking Soda

Sift above together and add to the creamed mixture

3 Cups Quick Oats (Gluten Free if you can find them)

1 12 oz. bag of Ghirardelli 60% Cacao Bittersweet Chocolate Chips

1/4 12oz bag of Butterscotch Chips (I used Nestle)

Add the above, one at a time to the other ingredients and mix well.

Bake at 350 degrees F. for 8-10 minutes and enjoy!

*I change up the butter/Crisco measurements all the time.  The original recipe calls for 3/4 cups Crisco, but I enjoy more butter then Crisco and sometimes use only butter.