Spring Semester and Swapping Sweets

I think it’s finally safe to say that things around my place have returned to a normal pace. For awhile there I just felt that I didn’t even have time to sit, yet alone blog and read blogs!

This semester I decided to take a few less credits than the previous just because my cooking classes start soo(more info on that soon) and because I want to squeeze a few more things in besides school, eating, and sleeping. I am taking some interesting classes this semester:

• Computer Business Applications- Learning how to use different computer applications and applying them to situations we would use in the business/corporate world.
• Marketing- This one is shadowing my major—it’s already really interesting. Learning all about the concepts, pitfalls, and strategies of marketing everything from toilet paper to food.
• Spanish- I have already taken four years of Spanish during high school, but just my luck, a foreign language is required for my major—plomazo!
• Astronomy- This is my only online class this semester. I basically took it to fill my last science liberal education category, although I have always been fascinated by space and such!

What was your favorite class you took/are taking in college?

So before the holidays were over, I signed up for a cookie swap over at Steph Chows. I was drawn to it because number one it involved cookies, and number two, they didn’t need to be made and sent out till after the holidays which is nice because things tend to get overly hectic then.

I have millions of cookie recipes that I love, but I have millions of bags of butterscotch chips that I bought on sale awhile ago that are calling my name. That left me with the only obvious cookie choice—Oatmeal Scotchies!

Oatmeal Scotchies

Ingredients:

3/4 cup (1-1/2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups quick-cooking or regular rolled oats, uncooked

1-3/4 cups (11-oz. pkg.)  Butterscotch Chips

Directions:

• Heat oven to 375°F.
• Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
• Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Verdict: I think these turned out fabulous for a flat cookie! They were chewy, plenty of butterscotch flavor, and a perfectly crisp outside.

What’s your favorite way to incorporate butterscotch into baked goods?

I shipped my cookies out to Val (she doesn’t have a blog unfortunately) all the way to New York. I highly suggest using a sturdy box and bubble wrap after sealing them in zip-loc baggies.

One of the things I love about swaps is the anticipation of what your going to get! Val spoiled me with not one, but two goodies! Cherry Wink cookies and Coconut Almond Bars—both were wonderful. Cherries are one of my favorite flavors and who can resist a chewy almond bar?

Hope your having a great Monday even if you didn’t have the day off!

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