These classic oatmeal scotchies are a nostalgic treat that combines the wholesome texture of old-fashioned oats with the rich, buttery sweetness of butterscotch chips. The dough comes together quickly, offering a perfect balance of soft chewiness and crisp edges. Ideal for baking with children or packing into lunchboxes, these cookies hold their shape well while remaining tender. They pair beautifully with a cold glass of milk or a warm cup of coffee. A reliable crowd-pleaser for holiday cookie exchanges or weekend baking sessions, this recipe delivers consistent results every time.
Oatmeal Scotchies 1994
Description
These classic oatmeal scotchies are a nostalgic treat that combines the wholesome texture of old-fashioned oats with the rich, buttery sweetness of butterscotch chips. The dough comes together quickly, offering a perfect balance of soft chewiness and crisp edges. Ideal for baking with children or packing into lunchboxes, these cookies hold their shape well while remaining tender. They pair beautifully with a cold glass of milk or a warm cup of coffee. A reliable crowd-pleaser for holiday cookie exchanges or weekend baking sessions, this recipe delivers consistent results every time.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a small bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
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In a large mixer bowl, beat butter, granulated sugar, brown sugar, eggs, and vanilla extract until creamy and well combined.
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Gradually beat in the flour mixture until just incorporated.
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Stir in oats and butterscotch morsels until evenly distributed throughout the dough.
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Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, spacing them about 2 inches apart.
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Bake for 7 to 8 minutes for chewier cookies, or 9 to 10 minutes for crisper cookies.
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Allow cookies to cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1034.6kcal
- % Daily Value *
- Total Fat 44.9g70%
- Saturated Fat 14.2g71%
- Cholesterol 93.2mg32%
- Sodium 3115.3mg130%
- Total Carbohydrate 148.2g50%
- Dietary Fiber 2.8g12%
- Sugars 89.8g
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a pan cookie variation, spread the dough into a greased 15x10x1-inch baking pan. Bake for 18 to 22 minutes. Cool completely before cutting into 2-inch squares.
You can substitute butterscotch morsels with chocolate chips or a mix of both for variety.
Store cookies in an airtight container at room temperature for up to 5 days.
