Blast from the past. Last week, I was cleaning out my food pantry trying to get a handle on what baking supplies I needed to finish my Christmas baking. I came across some butterscotch chips and thought I needed an additional bag to complete my 7 Layer Bars. I flipped the bag over and there it was Oatmeal Scotchies. Years ago when I was baking and selling cookies, this was one of my cookie offerings. As much as I wasn't a big fan of the cookie, my customers were. When I moved away from selling my cookies, I took oatmeal scotchies out of the mix of Christmas cookies.
Since I have been highlighting older recipe favorites this season, I figured why not bring back a past favorite. The prep work was easy and before long I had 60+ Oatmeal Scotchies. I love the reaction of people eating them, " I forgot how good they were!" or "My grandmother used to make these." I love making homemade cookies that remind people of loved ones who use to make them. It makes enjoying the cookie that much better.
These cookies are crunchy and sweet. The butterscotch really is a nice change from chocolate, it gives it a buttery, carmel taste. I kept telling my family I was going to dip the bottoms of the cookies in chocolate. My chocolate lovers were backing me 100%, the rest thought it would ruin the cookie. I left them as is since there are plenty of cookies loaded with chocolate in our line up this year. So, file this as an idea for the next time.
1 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, softened
3/4 cup brown sugar, firmly packed
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups Old-Fashioned Quaker oats
1 (11 ounce) package of butterscotch-flavored morsels (about 2 cups)
Preheat oven to 375 degrees F.
Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
Gradually beat in flour mixture. Stir in oats and morsels.
Drop by rounded tablespoonfuls onto an ungreased baking sheet.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.