Butterscotch Or Scutterbotch?

I grew up with a mom that wasn't exactly a laugh a minute.

Don't get me wrong--I love my mom bunches, but her sense of humor
was what I might describe as quiet.

She did, however, love playing with words.
Like saying 'absotively' and 'posilutely' (I won't insult you by translating).

So the day I heard her call those light brown chips 'scutterbotch', I
adopted it as my own. And to this day, my fascination with words grows.

So for my mom, who at 82 years old and still the best cook I know,
I give you...

...Scrumptious Oatmeal Scutterbotch Cookies
(adapted from a recipe from Vintage Victuals)

Ingredients:

3/4 cup unsalted butter (I used regular), softened
3/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs, large is best
1 1/2 teaspoons best vanilla
1 1/4 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups regular oatmeal (not quick-cooking)
1 12-oz package of butterscotch chips

Method:

Preheat oven to 375 degrees F. Cream butter and sugars until light and fluffy.
Add the eggs, one at a time, incorporating well. Beat in vanilla.

In another bowl, combine flour, baking soda, salt and oatmeal. Gradually add the dry ingredient mixture into the creamed mixture. Stir in butterscotch chips.

Use a large ice cream scoop (or heaping tablespoonsful) leveled off to drop the
cookie dough onto the cookie sheets. These will spread while baking.

Bake for about 8 minutes or until edges are lightly browned. Cool for 5 minutes before removing to a cooling rack.

It's Good For What Ails You

I call these the Good For What Ails You cookies.

To explain that, I need to find a way to word this- well - how can I put this delicately?

They have lots of oatmeal.
Oatmeal is full of fiber.
Fiber is good for...well, you know what.
Facilitating the intricate workings of a human's
physiological inner workings.
Am I being too obtuse?

After all, it happens to the best of us.
And you also have to admit: it's probably the strangest pitch
for a cookie recipe that you've ever come across.

But these cookies have so much going for them, even if you don't have
any trouble "that way".
Oatmeal, white chocolate slivers, and wholesome, energy-packed dried
Michigan cherries.*

It's a win-win situation!

White Chocolate Chip Cranberry Oatmeal Cookies

Ingredients:

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old-fashioned oatmeal
1 cup white chocolate chips
1 1/2 cups dried cranberries*


Method:

Preheat oven to 350 degrees F.

Combine flour, baking soda, salt, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats, cranberries and white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1-2 minutes; remove to wire racks to cool completely.

Forgive this slightly out of focus picture. I wanted to show you all the
goodness up close and personal, but my own focus was a little off today, let alone
the camera's.

*I used closer to 2 cups of dried cranberries. You could also sub in dried cherries or blueberries.