Carol J Prosser’s Oatmeal Scotchies
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 4th 2018 edition. By: Blaise Doubman
Carol J Prosser’s Favorite Ever Cookies!
When my “Blaise the Baker” social media accounts were hacked several weeks ago, the thing I missed most about being online was the special friendships I had forged over the course of many years. I am slowly getting all my family, friends and fans back on my new accounts and sharing with everyone my new website, “TRAIL BLAISE”. The several weeks I was without social media really got me thinking about some of the friendships I had forged without social media and immediately I thought about one of my best friends, Carol J Prosser. I think I have known Carol since I was born. Growing up she was always “The Good’s Candies Lady” because she was always up at the candy store in Kennard. Carol has worked for “Good’s Candies” for years and years and it just would not be the same up there without her! She IS “Good’s Candies”! Her friendly, smiling face is always there to greet you, along with the comforting smell of warm chocolate, as soon as you enter the front door. Her energy and enthusiasm are contagious.
As I grew up and started seeing Carol more and more outside of the candy store, she really became a close friend. Whenever I see her I know that she will have some type of advice for me, a funny story to share or a kind word to mention. She has been best friends with my Grandma Barbra for years and years, way before I was born. My whole family knows and loves Carol and Carol knows and loves my whole family. I actually feel like, in a way, we ARE a family together. Carol and her daughters and their families are some of the sweetest people you will ever get to know. When Grandma Barbra was at Glen Oaks for a few months a couple of years ago, Carol would always go and visit, and I would always be there to laugh and talk right along with her. During the course of our friendship I have discovered her love of life, her strong faith, her strong and fighting spirit, love for friends and family, thoughtfulness and among many other wonderfully special qualities, her love for oatmeal scotchies. Every once in awhile she will ask me to stir up a batch and I happily hit the kitchen smiling. I am dedicating this special oatmeal scotchies recipe to a woman just as special, my friend Carol J Prosser. Love you Carol!
Carol J Prosser’s Oatmeal Scotchies
This recipe really is best made ahead. Stir up the cookie dough, cover and place into the refrigerator to chill for at least 12 hours, overnight is even better. The flavors have time to get to know each other and the cookie is so much more flavorful and actually structurally different that cookies made with fresh dough. These are delicious!
2 sticks (8 oz) unsalted butter, softened
¾ cup light brown sugar, packed
¾ cup white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon orange zest
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups quick cooking oats
1 ¼ cups white all-purpose flour
11 oz butterscotch chips
In a large bowl combine the soft unsalted butter with the packed light brown sugar and white granulated sugar until light in color and fluffy in texture.
Beat in the large eggs, pure vanilla extract and orange zest.
Add in the baking soda, salt and ground cinnamon and stir to combine.
Beat in the quick cooking oats before folding in the white all-purpose flour.
Fold in the butterscotch chips.
Cover the bowl with plastic wrap and place into the refrigerator to chill for at least 12 hours.
When ready to bake, preheat oven to 375 degrees F. Line several large baking sheets with parchment paper.
Place tablespoon size balls of dough, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, in preheated oven for 8 minutes.
Remove from oven and allow to cool slightly before enjoying.
Ask and Answer: Within the past couple of months I have been getting questions about how to make your own self-rising flour. What you do is combine 1 cup white all-purpose flour with 1 ½ teaspoons baking powder and ½ teaspoon salt. Whisk together until combined.