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Oatmeal Scotchies 1994

Oatmeal Scotchies 1994 recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1034.6
Dietary: Vegetarian
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
  • 1 1/4 cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1 cup Butter or Margarine-2 sticks
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 3 cups Quick or Old Fashioned Oats
  • 2 cups Butterscotch Morsels
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC).
  2. 2
    In a small bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
  3. 3
    In a large mixer bowl, beat butter, granulated sugar, brown sugar, eggs, and vanilla extract until creamy and well combined.
  4. 4
    Gradually beat in the flour mixture until just incorporated.
  5. 5
    Stir in oats and butterscotch morsels until evenly distributed throughout the dough.
  6. 6
    Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, spacing them about 2 inches apart.
  7. 7
    Bake for 7 to 8 minutes for chewier cookies, or 9 to 10 minutes for crisper cookies.
  8. 8
    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.

Keywords: oatmeal, scotchies, butterscotch, cookies, oats, chocolate, baking, dessert, snack, sweet, chewy, classic, homemade, treat, flour, butter
Read it online: https://www.chefs-mate.com/recipe/oatmeal-scotchies-1994/