Tuesday, April 24, 2012

Super Simple Sassalicous Cookies

Rain, rain, rain. Nothing makes me feel like the ultimate mother failure then being sick, having rainy weather and the sassies running around the house like hooligans. I really wish I was a super organized mom with a huge closet filled with amazing Pinterest crafts to entertain the children and beautify my home at the same time, but I don't. Actually crafts with the kids stress me out big time, the potential of ruining the house, permanently maiming the kids and all the other craziness that tends to happen when the art supplies come out really has me on edge. I really like warm enough weather to craft outside, which totally screws me over on sick, rainy days. I also like crafts that don't involve things I want to throw away in a week or two. All the good stuff is crazy expensive and labor intensive which aggravates me all the more.

Actually what I really like doing with the sassy girls is cooking and baking. There is a plan, a procedure and the end product, which you eat and feel like a superhero for making. Its all very warm and fuzzy self esteem building. Really they should make a card for it.

Our cookies NEEDED sprinkles

Super Simple Sassalicous Cookies

2 Sticks of butter (1/2 lb)
1 Cup firmly packed brown sugar ( I use dark)
1/2 White sugar
2 Large eggs
2 Teaspoons of vanilla
1 and 1/2 Cups of all purpose flour
1 Teaspoon baking soda
1/2 Teaspoon salt
3 Cups of old fashioned rolled oats
1 Cup butterscotch chips
1 Cup of chocolate chips
1/2 cup chopped toasted pecans

Preheat oven to 350 f.
Beat butter and sugars until creamy.
Beat in eggs and vanilla
Mix in flour, baking soda, and salt, stir well.
Stir in Oatmeal and all chips and pecans.
Drop by spoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes, or until edges begin to turn a light golden brown.
Remove from oven and let cool for 1 min. on baking sheet.
Remove to wire rack to cool completely.

You can substitute any flavor variety of chips and nuts.
This makes a fair bit of cookies so a lot of times I freeze half the dough by rolling it into a log on top of cling wrap, wrap and freeze. When you want more cookies, just slice and bake as directed.

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