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Oatmeal Scotchies

I don’t know how to explain my feelings about these cookies without sounding like a crazy person, but here goes.

The scotchies are chewy on the inside, crispy on the outside, and actually look like the picture in the cookbook. The problem? The smell. If I don’t like the smell of something, I can’t eat it. Take for example, gingerbread cookies. If they smell anything like molasses, I can’t go near them–the smell of molasses makes me totally nauseous. And while making these cookies, I learned the same goes for butterscotch. As soon as I opened the bag, I knew I was in trouble, and I was counting the minutes until the last batch would be done. My kitchen smelled so bad!

However, I know I’m weird, and most likely no one else feels the same way about the smell of butterscotch. So, I will bring these into work and let my coworker guinea pigs tell me what they think about the taste, then will report back.

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract or grated peel of 1 orange (I used vanilla)
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package) butterscotch flavored morsels


  1. Preheat oven to 375.
  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 crspy cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Recipe from The Baking Bible [1].