“Butterscotch Oatmeal Cookies”
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp baking soda
1 tsp. salt
3/4 tsp. nutmeg
1/8 tsp. allspice
2 sticks unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
2 1/2 tsp. vanilla
1 tbsp. hot water
1 1/2 cups quick cooking oats
2 cups butterschotch chips
3/4 cup chopped walnuts (optional)
1/2 cup coconut (optional)
Preheat oven to 375 degress F. Your choice of greased or ungreased baking sheets…you may want to so the cookies don’t stick to the pans! Sift the flour, baking powder, baking soda, salt, nutmeg, & allspice onto a sheet of waxed paper. Cream the butter in the large bowl with an electric mixer on low speed for 4 minutes. Add the brown sugar in two additions, beating on moderate speed for 1 minute. After each portion is added, add the sugar and beat for 1 minute longer. Blend in the eggs, one at a time, beating for 1 minute after each is added. Blend in the vanilla and hot water. On low speed, add the flour mixture in two additions, beating just until the flour is absorbed. Scrape down the sides of the mixing bowl with a rubber spatula to keep the dough even textured. Blend in the rolled oats and butterscotch chips, walnuts, or coconut (if desired). Drop the dough in rounded balls, smaller than a tablespoon 3 inches apart. Bake for 10-12 minutes or until softly set. Let the cookies stand on the sheets for 1 minute and then transfer to cooling racks.
Source: PriscillaBakes