Butterscotch - Oatmeal - Millet Cookies

Last week I made a millet-5 grain cereal loaf. This week I'm trying some cookies.

Ingredients

• 2 cups rolled oats

• 1 cup millet flour (Bob’s Red Mill brand)

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup brown sugar

• ½ cup butterscotch

• ½ finely chopped almonds

• ¼ oil or shortening

• 4 tablespoons milk

Directions

Pre-heat oven to 400 degrees Fahrenheit.

Mix all ingredients together in a mixing bowl adding the wet ingredients last.  Once thoroughly mixed, drop dough by small spoonfuls onto a cookie sheet. 

If you are using butter or margarine as your shortening, you can blend it together first with your sugar and milk before adding all the dry ingredients.  If you bake at all you already know this but someone who is new to baking won't necessarily know.

Bake for 20-25 minutes until done. Gently remove cookies from the sheet with a egg flipper. 

This recipe makes about 32 cookies formed with a teaspoon. 

These cookies break apart easily if you are not careful.  I also found them quite sweet but they have a good crunch to them which I like.  If you don't like butterscotch chips you can also substitute chocolate chips or alternate making both kinds.  I got a "thumbs up" on these cookies.

I'm joining the lovely Hannapat for the Weekly Bake. Click on the photo to join in!