Tuesday, June 28, 2011

Oatmeal Scotchies

Check yield, this makes a lot of cookies
Update: I have written a small-batch version of this recipe, found 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 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
1. Preheat oven to 375° F.
2. 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.
3. 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.

Yield: 48 cookies

Robyn's notes: I make these in a slightly different order in order to minimize the dishes to be washed. I start by creaming the butter, sugars, and vanilla extract. Then beat in the eggs. I drop the flour on top of the wet mixture, and carefully drop the soda, salt, and cinnamon on top of the flour, stirring the dry ingredients together without incorporating the wet. Once the dry ingredients are fairly well combined, then I stir the whole thing together. Add oats, stir, then morsels, stir. I prefer these chewy, so I cook for the shorter time range.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently