Grandmothers have changed over the years, - they seem to act younger, look younger, and think younger. Unfortunately, with the deluge of convenience foods, many no longer cook, which is a shame, since the convenience foods definitely are substandard to the homemade counterparts, not to mention the additives and preservatives and other junk in the store-bought stuff. Every grandmother worth her revered title should learn to make at least one kind of homemade cookie so that her growing grandchildren will have fond memories.

My friend, Marian, has 20 grandchildren – all under the age of 13. It can get lively at her house when they’re all visiting, and one way she keeps them under semi-control is to have plenty of cookies in the cookie jar. The following Marian’s Oatmeal Butterscotch Cookies makes 14 dozen chewy, crunchy and delicious cookies that are perfect for filling the cookie jar, with enough to freeze if necessary. The texture of these cookies is as perfect as you can get, and if you get tired of baking the huge batch, you can scoop balls of dough and place them in the freezer to be baked later.

Since the texture of these cookies is wonderful, I vary the add-ins; instead of butterscotch chips, I have added raisins, nuts, cinnamon, and nutmeg. Raisins and chocolate chips are great, as well as dried cranberries and white chocolate chips. Chopped almonds with snipped dried apricots are yummy, and dates with walnuts are divine. You’ll want to try peanut butter chips, or chopped salted peanuts another time. The possibilities are limited to your imagination. Who would think that a plain, lowly, homey oatmeal cookie could be so inspiring and taste so good!

14 Dozen Cookies

2 cups softened butter
3/4 cup shortening, (butter-flavored if possible)
3 1/4 cups packed brown sugar
1 1/4 cups sugar
5 eggs
2/3 cup buttermilk
4 teaspoons vanilla extract

5 3/4 cups flour
1 tablespoon baking soda
2 1/2 teaspoons salt

6 cups quick-cooking oats
24 ounces butterscotch chips, or substitute chocolate chips (2 10-12 ounce packages)
1 cup chopped pecans

1. Preheat oven to 375°.
2. Cream the butter, shortening, and sugars until very light and fluffy (you'll need a very large bowl).
3. Add the eggs; beat well, and add the buttermilk and vanilla.
4. Measure the flour, baking soda, and salt into a fine strainer set over the bowl; shake the mixture through, and combine well.
5. Stir in the oats, chips, and pecans.
6. Scoop 1" balls onto greased or parchment-lined baking sheets.
7. Bake 10-12 minutes or until lightly golden; do not over bake.
8. Remove from the pan to cooling racks.

Amount Per Serving
Calories 101 Calories from Fat 49
Percent Total Calories From: Fat 49% Protein 5% Carb. 46%

Nutrient Amount per Cookie
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 12 mg
Sodium 76 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2%