Red mentioned to me that he had craving for oatmeal scotchies. I was like… “Ehm, oatmeal what?” I was pretty surprised that I had never had these cookies considering that they have two my favorite ingredients: oatmeal and butterscotch chips. He went on to hunt for a recipe for these cookies and found one that he thought that we could try. So we tried it with the pan variation instead of the regular cookies. It’s a lot quicker to prepare, and a lot of times, they remain soft and chewy a lot longer that way.
While I love chocolate chip cookies, I must say that I welcomed the change of having butterscotch chips in these… they were so delicious! I think next time, I would also try them with peanut butter chips and see how they taste, or even do half-and half for a variation. I know that I’d be making these again. If you are looking for something different to put in your Christmas cookies line up, give these a try. Especially if you have audience who love butterscotch and oatmeal. Happy eating!
Adapted from The Very Best of Baking
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 or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) butterscotch 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 2 minutes; remove to wire racks to cool completely.
Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.