Saturday, September 6, 2008
A Timeless Classic: Oatmeal Scotchies
These are one of my favorite cookies that I really associate with fall. I'm not totally sure why that is, except for the fact that the tastes (oatmeal, cinnamon, butterscotch) all just scream fall to me. Plus I (and my mom) only really ever make them in the fall and winter. So when my yearning for fall got to be to much last week (when it was still in the 80s here) I decided to bust out the one bag of butterscotch chips I was holding in my pantry and whip up a batch of these bad boys. I always just follow the recipe on the back of the bag and they are so good. The remind me of growing up, of fall, and of the holidays (and if you get a Christmas present from me this year do not be surprised to find these cookies!). So here is the recipe for these incredible cookies, whip up a batch and bite into a great taste of fall.
Source: Nestle (find the recipe here)
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
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Morsels
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.