Monday, May 15, 2017


You could probably just call these Butterscotch Cookies and it might sound a little more like something you would find at a bakery, but that is what Mrs. Jake Banman of Steinbach, Man. called them in the Mennonite Treasury of Recipes Cookbook. 

The cookie tastes like a cookie you might buy at a bakery. It even tastes a little like a butter cookie even though it contains no butter, but uses shortening instead. I was expecting it have more of the butterscotch taste especially since I could really smell the butterscotch when they were baking. But it still is a good cookie recipe that can be made with almost no sugar. (I used a sugar-free instant butterscotch pudding mix. She didn't indicate if the pudding mix was instant or the one that has to be cooked. Maybe the latter one would have more of a butterscotch taste.


1/4       cup brown sugar
3/4      cup shortening
1           pkg butterscotch pudding powder (I used a 4-serving size sugar-free instant butterscotch pudding mix.)
1           cup flour
1/4       teaspoon baking powder
1/4       teaspoon baking soda
1/4       teaspoon salt
1           cup rolled oats
1           egg

Preheat oven to 375 degrees F.

Cream shortening and sugar.

Add egg,
then pudding powder.
Sift the dry ingredients (flour, baking powder, baking soda, and salt) together and
then add the oats. 

Add to creamed mixture.

Make small balls (I used my cookie scoop that holds 1 tablespoon water) and flatten with fork.
(Tip - When you press the dough down with the fork, slide the fork out instead of lifting it.
The fork will stay clean then and you have the lines of the tines on the cookies.

Bake 10 to 12 minutes. (I lined the cookie sheets with parchment paper.)

Remove cookies and cool on wire racks.

Makes about 2-1/2 dozen cookies.

I imagine you could use any flavor of pudding mix for a different taste and look.

No comments:

Post a Comment