Butterscotch Cookies

When my family arrived in Switzerland in 1969, there were all kinds American food items we couldn’t find here. Every time we came back from a trip to the States we would fill our suitcases with the goodies we missed. There were still quite a few hard-to-come-by products when I moved back to Lausanne with Brady in 1985, but now we can find most everything we crave. A few exceptions are Root Beer, Cheetos, and butterscotch chips. You can substitute caramel squares for butterscotch chips, but they are not quite the same.

These are Martina’s favorite cookies.

Butterscotch Cookies

1 cup (200 g) butter or margarine

1 ½ cup (300 g) sugar

2 tablespoons molasses

2 eggs

1 teaspoon vanilla extract

2 cups (300 g) flour

1 teaspoon baking soda

½ teaspoon salt

2 cups (200 g) oatmeal

1 cup (160 g) butterscotch chips

Cream butter and sugar. Add molasses and eggs, beat well. Stir in flour, soda and salt. Add oatmeal and butterscotch, mixing thoroughly. Drop by spoonfuls on baking sheet, 2 inches apart. Bake at 375° F (190° C) for 8 to 10 minutes. Makes 5-6 dozen.

Cookies au butterscotch

200 g de beurre ou de margarine

300 g de sucre

2 cuillères à soupe de mélasse

2 œufs

1 de cuillère à café de vanille

300 g de farine

1 cuillère à café de bicarbonate

1/2 cuillère à café de sel

200 g de flocons d’avoine

150 g de pépites de butterscotch (petits morceaux de caramels mous)

Bien mélanger le beurre, le sucre et la mélasse. Ajouter les œufs et la vanille. Mélanger le bicarbonate et le sel à la farine puis ajouter à la pâte. Ajouter enfin les flocons d’avoine et les pépites de butterscotch. Former des boules de la grosseur d’une noix et les disposer sur une plaque à environ 5 cm les unes des autres. Cuire à 180° pendant 8 à 10 minutes (selon le four).