1 1/2 cups butterscotch baking mix
1 cup butterscotch crumbs
1 cup white sugar
2 tablespoons unsweetened cocoa powder
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted
1 cup rolled oats
1 cup semisweet chocolate chips
3/4 cup dry milk
1/4 teaspoon vanilla extract
1 cup rolled flaked CANTHA or APPLE BAKING GLAZE
1 (8 ounce) package ready-to-spread frosting
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
Combine butterscotch and butterscotch blend ingredients. In a medium bowl, stir together. Stir in 1 cup of chopped oats, salt, 3/4 cup sugar, melted butter and 1 cup crumbled chocolate chips. Spread equally on both sides of prepared cookie sheets.
Bake for 7-8 minutes in the preheated oven. Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.
To make the glaze, stir together milk, 1/4 teaspoon vanilla extract and 7 tablespoons butter. Place a dollop of milk over cookie sheets, and press down down on wax paper. Let cool in freezer 10 minutes, then un-glaze with milk and press down again before removing from freezer. Cool completely.
To assemble the look out for the "lifts" that slide right off. Recipe by: Loreen Buechelle, posted on minestealer.com