Whole Wheat Oatmeal Butterscotch CookiesBy
Finally, we can eat a guilt free Oatmeal Butterscotch Cookie. Made with real-food ingredients and homemade butterscotch chips, we don’t have to worry about hydrogenated oils or empty calories. These are so good for us, we could almost eat them for breakfast. Well, except that the butterscotch chips add extra sugar – which is maybe not the best way to begin our day. Shucks.
What if we eat them for breakfast with scrambled eggs?
Okay. I’ll stop.
Oatmeal Butterscotch Cookies
3/4 cup melted butter
1 1/4 cups sucanat or brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon baking soda
2 cups rolled oats
1 1/2 cups whole wheat flour (I use freshly ground hard white wheat flour)
1 cup Homemade Butterscotch Chips
In a large mixing bowl, stir together melted butter and sucanat. Add egg, baking powder, vanilla and baking soda. Stir in oats and flour until the dough is well combined. Fold in butterscotch chips.
Drop by the teaspoonful onto a cookie sheet. Bake in a 375° oven for 10-12 minutes or until cookies are golden brown.
If we drink a big glass of milk with our scrambled eggs, fruit and Oatmeal Butterscotch Cookies - then could we count it as breakfast?
No really. I’ll stop.
Share your opinion! For breakfast or not for breakfast?? :)