Classic Oatmeal Scotchie Cookies.
Cookie week continues!
I have been making these classic oldie-but-goodie cookies quite a bit lately and realized I have never shared the recipe here. Not that you couldn’t likely find it elsewhere or directly on the Quaker Oats website, but I wanted to document it here as one of the classics I make and also highly recommend it to those who may have never heard of or haven’t thought about in a while.
They might seem a bit ordinary after the past two recipes this week (Toffee Coffee Oatmeal Cookies and Macadamia Toasted Coconut Chocolate Chip Cookies), but I promise they are (still) an amazing cookie!
These are one of hubby’s faves. A chewy oatmeal cookie bursting with bits of butterscotch yumminess.
Do you have a classic cookie recipe that takes you back to a place and time? Takes you back to a great childhood feeling? To me, these are that kind of “feel good” cookie. They are simple, but delicious, and a sure crowd pleaser!
Hope you will give them a try…. or a try again!
Here is how I make them.
Classic Oatmeal Scotchies*
- 1/2 Pound (2 sticks) butter, softened
- 3/4 Cup granulated sugar
- 3/4 Cup firmly packed brown sugar
- 2 Eggs
- 1-1/2 tsp. vanilla
- 1-1/4 Cup(s) all-purpose flour
- 1 tsp. Baking Soda
- 1/2 tsp. salt
- 3 Cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 package (11 oz.) NESTLÉ® TOLL HOUSE® Butterscotch Chips
Heat oven to 375°F. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add baking soda, salt and flour; mix well. Add oats and butterscotch morsels; mix well. Refrigerate for several hours or overnight. Drop dough by tablespoonfuls onto baking stone or ungreased cookie sheet. Bake 8-10 minutes. Cool 5 minutes on cookie sheets; remove to wire rack. Cool completely.
These cookies freeze well. I simply store in the freezer in Ziploc Freezer Bags.
Cheers & Hugs,
It’s a cookie?
It’s a candy?
Not quite sure what you call it….
but it is a scrumptious little treat!
Does anyone remember these little gems from their childhood?
A simple mixture of crunchy chow mein noodles, butterscotch chips, peanut butter, and dry roasted peanuts make a treat that looks like a tiny little haystack and is just the right mixture of sweet and salty, crunchy and creamy.
I made these for a “Wizard of Oz” party, thinking they were just the thing to do with the leftover “straw” that fell out of Scarecrow.
There are a variety of ways people have made them through the generations…
With our without the peanuts… with or without the peanut butter.
Some add a bit of vegetable oil.
Some add a a mixture of chocolate and butterscotch chips.
How about you?
Here is how I made them.
And if you haven’t tried them, they are definitely worth a try! Super easy and super yummy!
Melt butterscotch chips in a large microwavable bowl in microwave on high for 1 minute. Stir. Microwave an additional 30 seconds. Stir again. Add peanut butter. Microwave 30 more seconds, and stir well. At this point, mine is completely melted. Add 30 second increments if necessary according to your microwave’s power until all is melted and smooth. (If necessary, you can add a teaspoon of vegetable oil to create a smoother texture, but do not overcook or it will create a thick, gunky texture that will not work.)
Add bag of chow mein noodles and peanuts and stir gently until all noodles and peanuts are coated and ingredients are well combined.
Working relatively quickly before mixture cools, drop by tablespoonfuls onto wax paper or parchment paper. Allow to set for several hours. Store in an airtight container at room temperature or serve.
Cheers & Hugs,
BIG butterscotch flavor ROCKS this new cookie recipe I tried that is based on a suggestion a friend recently shared from Taste of Home.
These SUPER EASY chewy, buttery cookies are LOADED with butterscotch chips that just burst with flavor in every bite!
If you are looking for something new and different to take to a picnic, share with friends, dunk in milk, nosh on with a cup of coffee or satisfy your sweet tooth for a late night snack, whip these up in minutes and toss in a Ziploc bag in your freezer to have on hand. You will NOT regret.
Butterscotch Toffee Cookies
Preheat oven to 350°. In a large bowl, beat eggs and oil until blended. Add cake mix and flour and mix well. Fold in chips and toffee bits. Refrigerate dough for a couple hours or overnight. Roll into 1 inch balls and place 2 inches apart on a baking stone. Bake 10 minutes or until golden brown. Cool 1 minute before removing to wire racks.
I absolutely LOVED these cookies, so I am very glad I only made a small amount, or I might be tempted to eat all of them!
Very glad hubby loved them too, because they’ll be gone before I can even think about them too much!
Cheers & Hugs,
(P.S. Thanks for passing on Karen!)