Oatmeal Scotchies, aka Oatmeal Cookies with Butterscotch Chips

Oatmeal Scotchies
I grew up eating Oatmeal Scotchies with some regularity.  After Chocolate Chip Cookies (Nestle Toll house, of course) and a specific trio of Christmas cookies, these were the next most common homemade cookies my parents would make.   I took them to a party recently and was surprised may people had not heard of them.  And they are healthy, right, with all the oatmeal?

I use 1/2 teaspoon more cinnamon than is called for in the recipe. I also use quick oats because I think they bake up just a little softer. I do like these cookies soft so I bake them until they are just set, about 7 minutes. I used Guittard butterscotch chips this time. I can’t always find them, but when I do, I think they taste a little less artificial than the Nestle brand.

Oatmeal Scotchies

adapted from the Nestle Toll House Butterscotch Chips

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old-fashioned oats
~2 cups (11 or 12-oz. pkg.) Butterscotch Flavored chips

PREHEAT oven to 375° F.
COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.

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