6 November, 2017
Oatmeal Scotchies Cookies
Yield: About 6 dozen
Ingredients:
½ pound (2 sticks) butter, slightly softened¾ cup granulated sugar
¾ cup firmly packed brown sugar
2 eggs
1 teaspoon real vanilla extract
1-¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups Quaker Old Fashioned Oats (uncooked)
1 package (11 ounces) butterscotch flavored morsels
Preparation:
In large bowl, beat together butter and sugars with electric mixer until creamy.Add eggs, one at a time, and vanilla; beat well.
In medium bowl, combine flour, baking soda, and salt; mix well.
Gradually add flour mixture to butter mixture; mix well with a strong spoon.
Stir in oats and butterscotch morsels; mix well with spoon.
Place the dough in the refrigerator for 10-15 minutes while you preheat the oven to 360° – it is important to chill the dough after mixing so the cookies don’t spread too thin while baking.
Cut a sheet of parchment paper to fit the cookie sheet pan(s). Drop by level tablespoonfuls onto the parchment lined cookie sheets.
Bake 8 to 10 minutes or until light golden brown.
Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely and then store them tightly covered.
Notes:
I really recommend using a cookie scoop – so fast and easy. The small size is roughly 1½ inches across and if you level the dough in the scoop it is a good size to expect 6 dozen cookies from this recipe.
I bought a set of 3 from Amazon for only about $10 and use them all the time now – for meatballs, cookies, melons – all kinds of recipes.
