My students LOVE these cookies–which bewilders me because they don’t have chocolate chips!
My test crowd consists of students, grades 1-12, and when the kids come over on Friday nights, I have a hard time keeping the cookies on the cooling rack–average shelf life–thirty seconds! But I don’t mind serving these cookies to my crowd of kids, because they have half the fat of regular cookies, not to mention that they’re made with whole-wheat flour and brown sugar instead of refined ingredients.
Butterscotch Oatmeal Cookies
Preheat oven to 370˚
1 c. butter or coconut butter
2 1/2 cups brown sugar
1 c unsweetened applesauce
4 eggs
2 tsp vanilla extract
1 Tbs. baking soda
3 c whole-wheat flour
1 tsp salt
1 Tbs. cinnamon
6 c whole rolled oats
1/4 c. flax meal (optional–it never hurts to add more good things to a cookie!)
1 12 oz. package of Nestlé Butterscotch Morsels
Beat the butter or coconut butter until it is fluffy. Add the brown sugar and the applesauce and beat for another minute. Add the eggs, baking soda, salt, cinnamon, vanilla extract and beat for a minute. Mix in the flour, oats, flax meal and beat again until the dry ingredients are incorporated. Stir in the butterscotch chips. Place by tablespoon on a lightly greased/non-stick or Silpat-covered cookie sheet and bake for 10-15 minutes.
[shareable]These healthy (er) #butterscotch cookies won’t last long! Easy to make![/shareable]
@2013 Anita Strawn de Ojeda
