Wednesday, December 15, 2010

Cleaning Day: Scotch-a-mon Cookies

I have a really good biscuit recipe to provide for you, but my regularly scheduled program has been postponed to bring you this.....

Scotch-a-mon Cookies

I was nosing around like I usually do, at other blogger's inventions, and I ran across a recipe that would allow me to clean out my baking supplies drawer.

I was nosing around in Sweet Peas Kitchen and found a recipe that I could easily adjust to my needs (cleaning out the baking drawer).

I gathered up all the partial bags of butterscotch chips, cinnamon chips, and sweet flaked coconut.

I reviewed the recipe and decided, "I can make this work."

What I have here folks is another coffee dunker....

Oh yeah, butterscotch and cinnamon mixed with the flavor of coffee....I don't have to say anymore.

You are going to want one of these cookies when you get up in the morning. Just say'n....

I mixed everything together and realized that the dough had to chill for 1 hour or overnight.

I chose to let mine chill overnight.

I placed the wrapped dough log in the refrigerator and got sarcastic feedback from every family member that opened the refrigerator.

"What is that in the frig, a cookie dough turd?"

"Are you going to make those cookies tonight?"

"Why aren't the cookies made? You've been planning these cookies for two day now."

I love the push and sarcasm I receive from my loving family.... I wouldn't have it any other way.

One thing that I thought was strange, and I have never done before is, the cookie dough balls get rolled in powdered sugar before baking.

Another thing that I have a problem with when it comes to baking cookies is, the use of parchment paper.

Call me stubborn, but I don't see the purpose. I use my Pampered Chef baking stones.

If you like butterscotch and cinnamon, you will love these cookies.

This cookie is going on my "Bakery" (some day) Bucket list.

This post reminds me of a conversation I had with a friend today. He (Myron Rote) lives near Hersey, Pennsylvania. I have never been there, and I don't live that far away either. In our conversation Myron was surprised to find someone that has never seen the Hershey Kiss street lights and the Reese's display. When I travel, I seem to go the opposite way (New Mexico, Arizona, Alaska, etc...).
Speaking of bucket list; I will make it to Hershey, PA.

Scotch-a-mon Cookies

2 c. all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 1/2 c. packed brown sugar
1 large egg
1 tsp. vanilla extract
12 oz. butterscotch chips
3/4 c. cinnamon chips
1/2 c. sweet flaked coconut
powdered sugar for rolling dough balls

In a medium bowl, combine flour, cinnamon, ginger, baking soda, and salt; set aside.
In mixer bowl cream butter and brown sugar; about 3 minutes. Beat in egg and vanilla. Mix in flour mixture just until blended.
Fold in butterscotch chips, cinnamon chips, and coconut. Shape dough into log and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or overnight. If dough has been chilled overnight allow it to sit on the counter for at least 10 minutes before shaping dough balls.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper (I use baking stones).
Place the powdered sugar in a shallow bowl. Roll heaping tablespoons of dough into a 1 1/2 inch balls, roll the balls in the powdered sugar, and then place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Bake until cookies are golden brown and just set, about 12 - 14 minutes (mine took about 15). Let cookies sit on the cookie sheets for 5 minutes after coming out of the oven, then transfer to cookie cooling rack.

Good Luck~Happy Eating~Enjoy


  1. these cookies look absolutely divine. What a great recipe. Love your blog and I am your newest follower.


  2. I am so glad to have you with me. Thank you so much for the complements.

  3. These sound awesome Girl! I have everything I need to make them too...if I can find the time. I just LOVE having cookies with my morning coffee - what time do you start brewing yours? Wish I could come over and we could chat and of these days. =)

  4. I start brewing mine anywhere between 5 a.m. and 7 a.m.
    It would be great to have company in the morning.
    One thing I noticed about these cookies is, they got harder as they sat (cooled). Excellent for coffee dipping, but kind of hard to eat alone, but then again, I may have over-baked them. The flavors are amazing though. I have never thought about combining butterscotch and cinnamon, but I'm glad I took the chance.


I look forward to and appreciate any comments.
Thank you for stopping by.


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