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sourdough oatmeal scottchies

When I travel, I know I like to bring my own food.  Whether that is snacks or dinners.  Antipasti.  Breakfast.  Tea.  Bread for toast.  Over the years there are some things that do not seem to travel well.  They either become stale or crumble.  A loaf of bread turns green in a warm car after about ten days.  Cookies become crumbs and the crumbs are usually stale.

I had made sourdough cookies with and for the boyos.  The comment was made that they stay much fresher longer.  Moister as well.  This last long travels I was asked to make sourdough oatmeal scottchies.  Can I say these were a hit?  These are not any harder to make then cookies without starter but I can say the keeping quality is much better.

Between bread, cake, and cookies, I have had to change how I do my sourdough starter.  It never gets a chance to rest and I have put it in a quart jar so I can replenish as I go.  I keep getting more old fashioned every time I turn around!

sourdough oatmeal scotchies

1/2 cup butter

6 tablespoons white sugar

6 tablespoons brown sugar

1 teaspoon vanilla

1 cup sourdough starter

1 egg

1 cup and two tablespoons flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 1/4 cup quick oatmeal

up to 1 cup of butterscotch chips (go with your preference)

Preheat oven to 375 degrees Fahrenheit.

Cover baking sheets with silpats or parchment paper.

In a large bowl, cream the butter and sugars together.  Mix in the vanilla.

Add egg and sourdough starter.  Mix well.

Mix in the flour, salt, and baking soda.  Mix in the oatmeal and butterscotch chips.

Drop by teaspoons (flatwear type) on the baking sheets.

Bake for ten minutes or until golden.  When my oven gets going, it is 8 minutes.

Just good traveling food.


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