Oatmealscotchies Recipes
OATMEAL SCOTCHIES COOKIES
Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.
Provided by Chris Diaz
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
- Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 13.5 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 6.9 g
SOFT & CHEWY OATMEAL SCOTCHIES
These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious!
Provided by Sally
Categories Dessert
Time 1h40m
Number Of Ingredients 12
Steps:
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough (here's the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops- this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
HOME
Steps:
- 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.
ORANGE'S FAMOUS OATMEAL SCOTCHIES!
These cookies are so good they have a reputation. Don't let me speak for them; make them yourself. Make sure you watch closely; you might not even see them disappear!
Provided by Orange
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h25m
Yield 36
Number Of Ingredients 11
Steps:
- Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture until completely blended; beat the vanilla into the mixture with the last egg.
- Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Beat the flour mixture into the butter mixture about 1/2 cup at a time. Fold the rolled oats and butterscotch chips into the resulting dough. If the dough isn't firm enough, mix in more rolled oats, about 1/4 cup at a time, until dough is of desired consistency.
- Refrigerate the dough for 1 to 2 hours before baking.
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop up dough by heaping tablespoonful and roll into balls. Place cookies about 2 inches apart on baking sheets.
- Bake in the preheated oven until very lightly browned and cookies are set in the middle, 10 to 12 minutes. Allow cookies to cool for about 5 minutes before removing from baking sheets to finish cooling on wire rack.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 18.9 g, Cholesterol 23.9 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 114.2 mg, Sugar 11.8 g
NESTLE' OATMEAL SCOTCHIES
One of our families favorite cookies. I often bake these to take to different events and am always asked for the recipe since they are such a different cookie from the standard cookie.
Provided by Caryn
Categories Drop Cookies
Time 25m
Yield 4 dozen cookies or bars
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
- Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
- Gradually beat in flour mixture.
- Stir in oats and morsels.
- Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
- Bake 7 to 8 minutes for chewy cookies, 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 15x10-inch jelly-roll pan.
- Prepare dough as above.
- Spread in prepared pan.
- Bake for 18 to 22 minutes or until lightly browned.
- Cool completely in pan on wire rack.
OATMEAL SCOTCHIES
These are divine! Can't keep these around long. grrrreat for bake sales too when there is bound to be a choc chip cookie surplus!
Provided by Shabby Sign Shoppe
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Prejeat over to 350.
- Cream butter and sugars.
- Add eggs and vanilla.
- Add flour, soda and spices.
- Stir in oats and morsels.
- Drop by teaspoons onto cookie sheet.
- Flatten slightly.
- Bake 10 minutes.
- Let cool slightly on sheet before allowing to cool on cookie rack.
Nutrition Facts : Calories 186.9, Fat 8.2, SaturatedFat 5.4, Cholesterol 24.6, Sodium 136.6, Carbohydrate 26.3, Fiber 1, Sugar 16.8, Protein 2.3
OATMEAL SCOTCHIES
Looking for drop cookies made using Betty Crocker® oatmeal cookie mix? Try this delicious butterscotch flavored dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 42
Number Of Ingredients 3
Steps:
- Heat oven to 375°F. In medum bowl, stir softened butter, water and egg. Stir in cookie mix (dough will be stiff). Stir in butterscotch chips.
- Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 10 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 7 g, TransFat 0 g
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