Wednesday, June 20, 2012

Oatmeal Scotchies

This is a favorite recipe I got years ago from Nestle. It can be made with quick or old fashioned oats. Sometimes I toss in walnuts, but these quick baking cookies are delicious without. As with all baking recipes, I suggest you leave the eggs and butter out overnight. They won't spoil and they come to room temperature so they're perfect to bake with. If its hot where you live like here in North Carolina the butter will be soft enough to easily cream by hand!

1 1/4 cup all purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp 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 tsp vanilla extract or grated orange peel 3 cups quick or old fashioned oats 1 2/3 cups (11oz bag) butterscotch chips 1. Preheat oven to 375*. Combine flour, baking soda, salt, and cinnamon in a small bowl. 2. Beat butter, both sugars, eggs, and vanilla or orange peel in large bowl. Slowly beat in flour. Using a rubber spatula fold in oats and butterscotch chips. 3. Drop rounded tablespoons onto ungreased (or parchment lined) cookie sheet. Bake for 7-8 minutes for a chewy cookie or 9-10 minutes for crisp. Cool on sheet for 2 minutes before moving to wire racks to cool completly. *I cook mine for 8 minutes. The cookies will be brown around the edges and look slightly under done in the center. When they cool they're perfection!*

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