Which Do You Like Better...Butterscotch or Chewy Brownie??

Today I was anxious to finish my schoolwork by one in the afternoon. Why? So I could start baking! It is part of my school anyway!:) First off, I made Chewy Brownie Cookies followed by Butterscotch Oatmeal Cookies, the recipes are at the bottome of the page.

Ready for the oven

My sister makes these a lot better than I do...they always come out flat for me, but oh, they taste soo good!

Now these are picture perfect cookies and they taste good too...what more could you want in a cookie?

Just waiting for the cookie monsters to devour them...

"Chewy Brownie Cookies"

Ingredients:

2/3 cup shortening

1 1/2 cup firmly packed brown sugar

1 tbsp. water

1 tsp. vanilla

2 eggs

1 1/2 cup all-purpose flour

1/3 cup unsweetened baking cocoa

1/4 tsp baking soda

1/2 tsp. salt

2 cups semi-sweet chocolate chips

Directions:

Heat oven to 375 degrees F. Combine shortening, brown sugar, water & vanilla in a large mixing bowl. Beat on medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips. Drop rounded meausring tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake for 7 - 9 min. or until cookies are set. DO NOT OVERBAKE! Cool on a baking sheet for 2 minutes. Remove to wire rack to cool completely.

"Butterscotch Oatmeal Cookies"

Ingredients:

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)

Directions:

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.