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 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.