Oatmeal Scotchies
These fantastic vintage Oatmeal Cookies include the sweet taste of butterscotch chips and cinnamon for marvelous flavor. They're rich, decadent and heavenly. We find them wonderful for tailgating parties, potlucks, backyard barbecues or any kind of family get-together. You'll be salivating from the first bite!
Ingredients
- 1 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 tsp. sea salt
- 3/4 cup sugar
- 2 large eggs
- 3 cups Quaker oatmeal
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1 tsp. vanilla extract
- 12 oz. pkg. Nestle's butterscotch morsels
Instructions
- Preheat oven to 375°.
- In a mixing bowl, combine butter, sugar, brown sugar, eggs, vanilla, salt, baking soda and cinnamon; beat until light and fluffy.
- Gradually stir in flour, oatmeal and butterscotch chips with a wooden spoon.
- Spray cookie sheets with cooking spray.
- Roll cookies into balls or use a large cookie scoop and place cookie dough on prepared cookie sheets.
- Bake 7-8 minutes for chewy cookies and 9-10 minutes for crispy cookies. (See note below).
Notes
NOTE: I have tried this recipe with 1 ¼ cups flour which is what the original recipe suggests. While that may work with Crisco shortening or margarine, it does not work with real butter. With that small amount of flour, the cookies always over-spread and run on the cookie sheet. Increasing the flour by ½ cup allows the cookies to set up a little more without becoming clumps that never spread.
NOTE: I baked these cookies in the lower half of my oven so they would spread more and not cook so fast that they stayed in the same shape of the cookie scoop.
NOTE: My cookies were not even half way cooked at 7 minutes. It took about 17 minutes to get them cooked thoroughly. Your oven may cook these faster.
Recipe adapted from Nestle's butterscotch chips package.
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