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,