Recipe
prep time:
15 minutes
Oatmeal Scotchies
I’ve got a thing for butterscotch chips. They can be terribly sweet on their own, but with all of the oats in this cookie recipe, they’re perfect! Once again, the high oat to low flour ratio makes me feel better when I’m feeding these to my kids. I choose to ignore the amounts of sugar and butter we’re consuming!
Make Ahead- Dessert/Sweets
Ingredients
- 1 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 tsp vanilla
- 3 cups quick or old-fashioned oats
- 1 2/3 cups butterscotch chips
Preparation
Preheat oven to 375˚F.
Combine the dry inredients in a small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture, stopping occasionally to scrape down the sides. Stir in the oats and the butterscotch chips. Drop the dough by rounded tablespoon onto ungreased or parchment-lined baking sheets.
Bake for 7 to 8 minutes for chewy cookies; 9 to 10 for crisp. Cool them on the baking sheets for 2 minutes, then use a thin spatula to remove them to wire racks to cool completely.
Store them in an airtight container or freeze them in a Ziploc bag to keep them longer.
Store them in an airtight container or freeze them in a Ziploc bag to keep them longer.
Comments
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cook time:
10 minutes
10 minutes
serves:
makes about 4 dozen cookies
makes about 4 dozen cookies
family
85 family added this recipe
85 family added this recipe
Recipe: Recipe from Nestle Toll House
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Niran Al-Agba says:
I made these twice last week and my kids ate through both batches within days. I used chocolate chips the first time and the butterscotch chips the second time. Both are fantastic! Thanks, I love this recipe.