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Oatmeal Scotchies | Can't Stay Out of the Kitchen | this vintage #recipe is still the best comfort food if you enjoy #OatmealCookies. These include #ButterscotchChips & #cinnamon. Delightful for #tailgating parties, school lunches, potlucks & backyard BBQs. #Oatmeal #cookies #dessert #OatmealScotchies #ButterscotchDessert

Oatmeal Scotchies

Teresa Ambra
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!
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 36
Calories 156 kcal

Equipment

  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 2 large 18x26" cookie sheet pans
  • measuring cups
  • measuring spoons
  • 1 large cookie scoop
  • 1 spatula

Ingredients
  

  • 1 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 tsp. sea salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3 cups oatmeal
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1 tsp. vanilla extract
  • 12 oz. pkg. butterscotch morsels

Instructions
 

  • Preheat oven to 375°.
  • In a mixing bowl, combine butter, granulated sugar, brown sugar, eggs, vanilla, salt, baking soda and cinnamon; beat with electric mixer until light and fluffy.
  • Gradually stir in flour, oatmeal and butterscotch chips with a wooden spoon; stir until thoroughly mixed.
  • Spray cookie sheets with cooking spray.
  • Roll cookies into balls or use a large cookie scoop and place cookie dough on prepared cookie sheets.
  • Rotate cookie sheets on oven racks after six minutes of baking time.
  • 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 156kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 108mgPotassium: 32mgFiber: 1gSugar: 16gVitamin A: 182IUVitamin C: 0.003mgCalcium: 11mgIron: 1mg
Keyword butterscotch, cookie, dessert, oatmeal, oatmeal cookie
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