Recipe by Edward Heller
Similar to Oatmeal Scotchies, these cookies take it to the next level! Amaretto, Butterscotch, Oats and More! There's all kinds of "garbage" in these fantastic cookies! The great things about garbage cookies are: You never know which ingredient will show up on your cookie. Sometimes you get chocolate chips, sometimes you don't. Sometimes you get dates AND raisins, sometimes only raisins. You can alter the recipe to your liking. You can put all kinds of "garbage" in your cookie dough!
Top Review by Muffin Goddess
Very tasty cookies! When they were still warm, I think the peanut butter was the odd flavor out with the amaretto in there, but the flavors melded nicely once the cookies cooled. I had soaked my raisins (golden) and dates in the amaretto for a few days before making the cookies, but I completely forgot to add the water. In hindsight, I don't think the water is necessary. I'm assuming that with the water, the dough is too loose to retain it's shape while baking, until the dough is chilled anyway. I found that the freshly-made dough with just the amaretto was fine to be scooped and baked without the chilling period -- it was a tiny bit softer than my usual drop cookie dough, but not so much that the cookies spread any more than, say, a regular chocolate chip cookie. I baked them for the 18 minutes, and they came out perfectly. I'm not sure exactly how many cookies I will get from this, since I only baked up 1 tray this morning. It's a pretty big batch of dough, so I'm guessing I'll probably get about 4 dozen or so cookies when all is said and done. Soooo, I will definitely be making these again, lol! Thanks for posting! Made for PAC Spring 2014
- 118.29 ml raisins
- 118.29 ml chopped dates
- 78.07 ml amaretto di saronno liqueur
- 78.07 ml water
- 236.59 ml butter, softened (salted or unsalted, doesn't really matter)
- 354.88 ml brown sugar
- 2 large eggs
- 2.46 ml vanilla extract
- 2.46 ml salt
- 1.23 ml baking soda
- 473.18 ml flour
- 59.14 ml maple syrup
- 59.14 ml peanut butter
- 473.18 ml rolled oats or 473.18 ml quick oats
- 118.29 ml butterscotch chips
- 118.29 ml semi-sweet chocolate chips
Directions See How It's Made
- ** SOAKING DATES AND RAISINS: For best results, soak the raisins and dates in the amaretto and water for 24 hours or up to a week or more in a glass or plastic container with an airtight lid. (Trust me. This is worth it!) .
- HARDWARE: 2 cookie sheets (the 13 x 9 inch variety or larger), BAKING PARCHMENT! IT TOTALLY RULES!, A big 'ol wooden spoon. (a new spoon is also fine), An ice cream scoop or a really strong metal tablespoon (or both), A "REALLY BIG" GLASS or METAL BOWL (You can also use a KitchenAid-type mixer.).
- DIRECTIONS- **IF YOU ADD EVERYTHING AT ONCE, IT WILL BE REALLY HARD TO MIX SO PLEASE USE THE INGREDIENT SEPARATIONS I'VE LISTED BELOW:.
- CREAM SOFTENED BUTTER AND COMBINE WITH BROWN SUGAR.
- THEN ADD EGGS and vanilla extract.
- MIX WELL, THEN ADD salt, baking soda, and slowly mix in the flour .
- MIX THE DOUGH UNTIL EVERYTHING IS COMBINED,.
- THEN ADD: maple syrup (a few squirts from the syrup bottle is fine), peanut butter, and slowly mix in the Rolled/Quick Oats.
- MIX WELL, THEN FOLD IN (don't over mix) the RAISIN, DATE and AMARETTO/water* mixture.
- (*only use water if you soaked the dates and raisins).
- Add butterscotch and semi-sweet chocolate chips.
- Refrigerate the dough for at least an hour.
- MAKES ABOUT 3 QUARTS OF COOKIE DOUGH.
- ARE YOU READY TO BAKE COOKIES?.
- PREHEAT THE OVEN TO 350 °F. (use an oven thermometer in your oven to make sure your oven is at 350).
- Line your cookie sheet with the baking parchment. TRUST ME, YOU WANT TO USE BAKING PARCHMENT. NO GREASING NECESSARY (if you don't have parchment paper, you can do the greasing thing on your cookie sheet).
- With a good metal tablespoon or icecream scoop, Scoop out golfball size balls of dough and place them about an inch and a half apart or more on the sheet. You can fit about 9-12 cookies on each sheet.
- Keep the unused dough cold until you're ready to use it. (the warmer the dough is, the more it will spread out).
- If you're waiting for the first batch to bake, refrigerate the unused dough. You'll be much happier with the results.
- Bake 18 to 20 minutes for soft, 22-24 minutes for crispy. (times are approximate).
- Perfect cookies are light golden brown and just barely golden brown around the edges.
- ** ALL OVENS ARE DIFFERENT! WATCH YOUR COOKIES! **.
- DO NOT LEAVE THE KITCHEN! DO NOT LEAVE THE HOUSE!
- DO NOT LEAVE ON VACATION WHILE THESE ARE BAKING!
- ** VERY IMPORTANT! : AFTER BAKING, SLIDE THE PARCHMENT FULL OF COOKIES OFF THE PAN VERY GENTLY ONTO A COOLING RACK OR TABLE, COUNTER TOP, ETC.
- *DO NOT TAKE COOKIES OFF THE PARCHMENT until they set up!*. The soft cookies will be VERY FRAGILE right out of the oven, so wait about 3-5 minutes before removing them from the parchment.
- After they cool a bit, they will slide right off the parchment paper. When the cookies are done, keep them in an airtight container or ziploc bag.
- DON'T EAT THEM ALL! SAVE SOME FOR ME!