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,
Toffee Coffee Oatmeal Cookies.
It’s been a little while since I posted a cookie recipe here at The Creative Life in Between.
I tried to focus on watercolor painting for most of July in honor of #WorldWatercolorMonth – being an Ambassador and all. < curtsy bows 😉 >
But those that know me well know that I almost always have some kind of fresh baked cookies in the house – for “just in case!”
In fact…. I’m kinda known – – in some very small, insignificant circles – – for my creative culinary cookie craftiness.
This and my fluent grasp of the Ubby Dubby language are the talents I always say I would use if I were in the Miss America Pageant – HA!!!!
Well – I’ve been saving up and have a couple really good recipes to share! So this week is going to be cookie recipe week.
I made this cookie recipe for a recent party at my house, and they were a huge hit!
This cookie is a wonderful chewy, but crisp on the edges dream of milk chocolate, toffee, oatmeal, and a hint of coffee for good measure! O…. M…. G…. !!!
Get ready for a new addiction! This is one I have trouble passing up and is dangerous to keep in my house! Bake them if you dare!
Toffee Coffee Oatmeal Cookies*
- 1 1/3 cup firmly packed brown sugar
- 1 cup (2 sticks) softened butter
- 1 egg
- 1/4 cup strong coffee (cooled)
- 2 tsp. vanilla
- 3 cups Quaker oatmeal (either quick or old-fashioned, uncooked)
- 1 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 8-oz. packages milk chocolate toffee bits
- 1 cup coarsely crumbled sugar ice cream cones (about 5 cones)
In large bowl with electric mixer, beat sugar and butter until creamy. Add egg; beat well. Beat in coffee and vanilla. Add salt, baking soda, and flour until combined. Remove from electric mixer and stir in 3 cups oatmeal with wooden spoon. Stir in toffee bits and crumbled sugar cones just until well incorporated. Refrigerate dough for several hours or overnight to chill.
When ready to bake, preheat oven to 350 degrees F. Roll tablespoons full of dough into round balls (golf ball sized) and place on baking stone or parchment lined cookie sheet. Bake 12-14 minutes just until golden brown. Allow to cool on baking stone for additional 5-10 minutes. Transfer to cooling wire racks to cool completely. Freeze well.
Cheers & Hugs,
*slightly adapted straight from the Quaker Oats recipe!