Sunday, October 18, 2015

A Traditional Farm Life - Oatmeal Scottie Cookies


A Traditional Farm Life

By Shasta Hamilton

Oatmeal Scottie Cookies - images by HBT Productions
Greetings from Enterprise, dear friends!   As summer slowly fades into fall, it seems even the leaves are hesitating before turning color and accepting that colder temperatures are just around the corner.

Our boys are beginning the process of putting the garden “to bed” for the winter—preparing to remove dead vegetation and to fight the next battle with perennial weeds.  I think we could all use a long winter’s nap right now!

Joking aside, I had more rest last weekend than I have in a long time, but it wasn’t by choice.  Somehow I managed to pick up “whatever’s going around,” and spent Sunday and Monday in bed with the flu.  Tuesday, my normal baking day at the restaurant, found me just starting to come out of it and unable to bake.  As a result, there were no cinnamon rolls Wednesday and Thursday until I had another chance to bake Thursday afternoon.  Michael was astounded how many people came in looking for rolls those days—ugh!

Wednesday was a special day for us at the restaurant.  Bettina, an old friend from my college days, dropped by for a visit as part of her week long vacation here in Kansas. 

Bettina was an exchange student from Wupperthal, Germany at Bethel those many years ago.  She flies back and visits old friends here in the States every two years or so. Her English is excellent, and it was a delight for our children to meet her and have an opportunity to converse with someone from another country.

Perhaps the most interesting observation the children made was the stark comparison in ease and speed in everyday travel between rural Kansas and Wupperthal, Germany.  Because of traffic congestion, it takes Bettina 30 minutes to drive the eight miles from her flat to work.  This is approximately the same amount of time it takes us here to drive from Enterprise to Salina via I-70.  What a difference!

Now, let’s turn our attention to local folks who are making a difference.  In the year we’ve lived here in Enterprise, Utility Superintendent Paul Froelich and “the city guys” have impressed us with the way they keep our fair city looking good and utilities running smoothly. 

Paul is a frequent lunch customer at The Buggy Stop and our children never tire of hearing stories of his many years in public service with the City of Enterprise as well as in greater Dickinson County.  He never gets a quiet lunch all to himself, for our children are drawn like magnets to this small town hero and his tales from the trenches of public service.

One thread we’ve noticed that runs through these stories is Paul’s unique knack at being at the wrong place at the wrong time resulting in an unscheduled visit to his friends in the ER. 

This tendency toward the accident prone became all too real for Paul this summer, and our younger children especially were intrigued by the cast he wore for several weeks extending from the base of his fingers toward his elbow.  One day the cast would be florescent pink and the next florescent yellow . . . To the amusement of our children, Paul humorously referred to it as his “built in traffic wand.”

Thankfully, Paul has been cast-free for a while now, and we wish him continued good health.  Recently our four-year-old daughter got a cut on the palm of her hand while playing outside.  The band-aid just wouldn’t stay on, so her older sister took white paper tape and wrapped up her hand for good measure.  She held out her hand at arms length, looked thoughtful for a moment, then joyfully exclaimed, “I look like Paul Froelich!”

Last spring Paul asked us if we could re-create his favorite cookie.  Not having his grandmother’s recipe available to go on, we took our favorite oatmeal cookie recipe and added butterscotch chips.  Now you can bake this old-fashioned cookie jar staple in the comfort of your own home—just be careful while you do it, please!

Oatmeal Scottie Cookies

2 cups (1 lb.) butter, softened to
room temperature
2 cups (1 lb.) brown sugar, packed
1 cup (7 oz.) sugar
2 eggs
1/2 cup water
2 teaspoons vanilla extract
2 cups (8.5 oz.) all-purpose flour
2 teaspoons salt
1 teaspoon baking soda (no lumps)
6 cups (21 oz.) quick oats
1 pkg. (11 oz.) butterscotch chips

1.  Preheat oven to 350 degrees.
2.  Beat butter and both sugars until creamy. 
3.  Add eggs, water, and vanilla extract and beat again until creamy.
4.  In a medium bowl, combine flour, salt, and baking soda.  Add to creamed mixture and blend well.  Add quick oats; blend well.  Stir in butterscotch chips.
5.  Drop walnut-sized balls of dough on parchment lined baking sheets no less than 3 inches apart, as cookies spread quite a bit. 
6.  Bake one tray at a time until cookie edges are golden brown and center is light golden brown but still soft and puffy, 12-16 minutes.  (Cookies centers will fall and finish baking upon removal from the oven.)  Let cookies remain on baking sheets for several minutes to set up, then remove to wire racks to cool completely. 
Yield:  About 4 dozen cookies.

Copyright © 2015 by Shasta Hamilton

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com. 
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