apparently I forgot to save one of the honeymoon photos but it’s a whole ordeal to get photos off of the switch when nintendo blocks you from directly sharing tomodachi life screenshots lol
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Welcome to my family’s favorite cookie recipe, transcribed for the internet!
This recipe makes SO MANY, and I’m already halving it because the full recipe makes a frankly ridiculous amount of cookies.
Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
2 ½ cups blended oatmeal
2 eggs
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
12 oz butterscotch chips
optional:
6 oz chocolate bar
1 ½ cup nuts
I’ve literally never added these nor have any of my immediate family, but they are technically part of the recipe
Steps
Set oven to 375°F
Lightly blend the oatmeal (one cup at a time). You only need to pulse it two or three times, you’re trying to chop them a bit, not pulverize them lol
Cream butter and sugar
Add all ingredients to the creamed butter/sugar mixture EXCEPT the oatmeal and candy; add the flour slowly and scrape the sides to make sure it incorporates well
Add blended oatmeal, one cup at a time
Add the butterscotch chips (and the chocolate bar and nuts if you want those too)
Roll into balls, put onto a baking sheet and bake for 10–12 minutes, usually they look a little bit underbaked when you pull them out, but they finish cooking as they cool
CONGRATS YOU HAVE DELICIOUS COOKIES!!!
You can eat them when they’ve cooled down a bit but are still warm!
Highly recommend you store them in the freezer after! Might just be nostalgia and habit, but I love the way they taste/feel cold and thawed. Plus, they last longer!
Happy Baking!!!
***
@aroace-get-out-of-my-face please accept this as a reciprocal gift for those lucky lemon cookies of yours :) I’m so tempted to make them again but with limes instead lol (I love limes even more than lemons)
I LOVE LEMON FLAVORED THINGS PLEASE GIVE ME THE LUCKY LEMON COOKIE RECIPE!!!!
YES ABSOLUTELY HERE YOU GO
My tips for this recipe are,
One, mix the Lemon zest and white sugar WITH YOUR HANDS. stirring them is fine, but it really saturates the sugar when your hands heat up the oils in the lemon zest. Also, this step just smells. Amazing.
The yellow food coloring is totally optional, but it does make the cookies look that much more appealing. Without it the dough is a very pale sort of yellow, and it doesn't really convey LEMON. But that is just personal preference
During step three the batter will look sort of oily? That part always freaks me out its FINE. its just the zest and egg being weird, keep beating it at a higher speed, it will sort itself out
I like to chill this dough for as long as I can stand, but the longer the dough sits the better they taste, as the lemon has time to really set in. An hour or two is absolutely fine, but OVERNIGHT? the best.
FOR THE ROLLING STEPS. Roll the dough balls in the white sugar first, THEN the powdered sugar. The regular sugar binds the dough as a ball (and it bakes into a nice layer) and the POWDERED SUGAR is what gives the cookies the Crinkle bit. This rolling part is a pain, but the more powdered sugar is on the ball the prettier they look.
I just realized its kinda dumb to just post a picture of the recipe and not. Like. Write it. So I slapped it under the cut with steps!
HAPPY BAKING THESE COOKIES ARE SO DELIGHTFUL
Ingredients
2 lemons zest
1 ÂĽ cup granulated white sugar
½ cup butter (softened)
1 lemon juiced (I often just squeeze both the zested lemons, but it does make a VERY STRONG lemon taste, your preference)
2 eggs
Vanilla Extract (you measure that shit with your heart, but it's like. One?? And a half? Teaspoons?)
2-3 dots yellow food coloring (optional)
2 cups flour
Âľ TEASPOON baking powder
ÂĽ TEASPOON baking soda
½ powdered sugar (for the rolling later)
Steps
1. Mix lemon zest and granulated sugar together with clean, dry hands. (Smell that mixture its a LOVELY smell.)
2. Cream the butter and lemon sugar together until pale and fluffy
3. Scrape bowl and add eggs, lemon juice and vanilla extract and beat until smooth. (If it looks weirdly oily, keep going)
4. Add flour, baking powder and baking soda. Stir until there are no more flour streaks
5. Chill your dough (I usually just slap it in a Tupperware container)
6. PREHEAT OVEN TO 350. Line a baking sheet with parchment paper
7. Roll dough balls in granulated sugar and THEN in powdered sugar. Its okay to go back and recoat it if it looks sparse.
8. Set on baking sheet two inches or so apart, I usually do 9-12 per pan
9. Bake for 10-12 minutes. Watch the first batch carefully, it may take a little longer for the edges to brown. If you see brown on the edges, take em out. The second batch will bake faster
@aroace-get-out-of-my-face I MADE THE COOKIES!!!!!
The dough was left to infuse for a full 24hrs in my fridge! :D
I did add a bit of lemon extract in with the lemon juice because I used some of the juice in another recipe…. though I probably could’ve put even more lemon extract or juice.
Could be Even More Lemony, but I like a STRONG lemon flavor, lol
hey miss E do you like oatmeal butterscotch cookies we can do a recipe exchange
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