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To celebrate the launch of our new cook book, I am going to share one of the recipes that is featured in the book; Treadmill Cookies.

I named these oatmeal cookies with a twist (chocolate chips, butterscotch & peanut butter), Treadmill Cookies, because after you taste one, you’ll want two, three, four and more.

Your taste buds will thank you, your thighs will extract revenge. But alas, there’s always the treadmill to balance it all out.

Ingredients:

1 cup butter, room temperature

1 cup brown sugar

3/4 cup white sugar

2 eggs, well beaten

1 TBSP vanilla

1 1/2 cups flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

3 cups oatmeal (old fashioned, not instant)

1/2 cup milk chocolate chips

1/2 cup butterscotch chips

1/2 cup peanut butter chips

Directions:

Preheat to 350 F.

Line a baking sheet with parchment paper.

Cream butter, brown and white sugars and vanilla extract together until mixture is creamy and smooth.

In a separate bowl combine until well blended, the following: flour, salt, baking soda, cinnamon, ginger & nutmeg.

Add the dry Ingredients: to the creamy mixture and mix well.

Add eggs to mixture and stir.

Add oatmeal and chocolate/butterscotch/peanut butter chips and combine all Ingredients: together. Be careful not to over-stir, as too much stirring in a cookie recipe can make cookies to become cakey.

Form mixture into balls and place on cookie sheet.

Bake 10 – 13 minutes (depends on your oven, so keep an eye on them).

Let cool on cookie sheet for 5 minutes.

Transfer onto a wire rack.

Please stop by and pick up more recipes from fellow Book Posse Author:

Easy Vegetable Squares by Nancy Lauzon