There aren’t many store bought cookies I like, especially Oatmeal Cookies. I guess I’m a homemade cookie kind of gal. And, it just so happens I live with Cookie Monster in the guise of Tall & Handsome.
The other day I decided it was time to treat him to a batch of homemade cookies. He’s been very good watching what he eats and of course home made eliminates preservatives and extra sodium. Also, he happens to loves oatmeal cookies.
My favorite Oatmeal Cookie, and now T & H’s since I made the very first batch for him years ago is: Oatmeal Scotchies. I just love the juxtaposition of oatmeal and butterscotch morsels. That, my friends, beats the old oatmeal/raisin combo any day of the week.
My recipe is a variant of the recipe on the back of the Nestle Butterscotch Morsels bag. I just can’t get past that Henry Ford thing I do – you know, I have a better idea! Or in the case of cooking adjusting flavor to make it pop and taste better; or to make a recipe healthier.
These cookies are easy to make. The recipe makes about 4 dozens cookies, so it would be great for a party. Don’t forget oatmeal is one of those “good for you” foods.
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs, beaten
1 1/2 teaspoon pure vanilla flavoring
3 cup quick or old fashion oats
1 11 ounce bag of butterscotch morsels
1. Preheat oven to 375 degrees.
2. In a small bowl combine flour, baking soda and salt and set aside.
3. In a large mixing bowl cream butter until light. Next, gradually add sugars and continue beating until fluffy.
4. Mix in eggs and vanilla flavoring.
5. Next, gradually stir in flour.
6. Stir in oatmeal and butterscotch morsels.
7. Drop rounded tablespoons of cookie dough onto an ungreased cookie sheet.
8. For a chewy cookie bake 7 – 8 minutes. For a crispy cookie bake 9 – 10 minutes.
9. Allow to cool on the cookie sheet for a minute or two them remove to a wire rack to completely cool.
*You can make this a bar cookie by spreading the cooking dough into a greased 15” x 10” jelly roll pan. Bake on 375 degrees for 18 – 22 minutes and cool on a wire rack.
© 2015 Beverly Hicks Burch All Rights Reserved.