Thursday, June 3, 2010

Oatmeal Scotchies oldie but goodie! I made these butterscotch oatmeal cookies as a backup for the Chipster Brownies that I wasn't happy with. I was bringing the brownies to a party and hate serving something I'm not satisfied with! (However, I ended up bringing the brownies AND cookies because I didn't want them sitting in my's bikini season.) I started making these cookies a few years ago and they always go over well. Plus, they're so easy to make! I must have whipped these up in about 10 minutes. I was debating about making the "Pan Cookie Variation" since I haven't done that yet, but figured that if I was making these as my backup dessert, I didn't want to mess up anything else! I know the regular cookie version is fantastic. :)

Adapted from:

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels (I only used about 1 - 1.25's a lot of butterscotch!)

Preheat oven to 375° F. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

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