Best Oatmeal Scotchies Recipes

NESTLE' OATMEAL SCOTCHIES

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 COOKIES

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.

OATMEAL SCOTCHIES IN A PAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
• Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

OATMEAL SCOTCHIES COOKIES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the sugar, flour, salt, cinnamon, baking soda, oatmeal, brown sugar, butterscotch chips and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• OATMEAL SCOTCHIES COOKIES GIFT TAG:
• Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract.
• COOKIE INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, blend the butter, egg and vanilla extract.
• Add the contents of the jar, and stir until well mixed.
• Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are light brown in color.
• Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

ORANGE'S FAMOUS OATMEAL SCOTCHIES!

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.

OREO®-STUFFED OATMEAL SCOTCHIES

Steps:

• Line 2 baking sheets with parchment paper and spray with cooking spray.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
• Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough.
• Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers.
• Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt.
• Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.

OATMEAL PEANUT BUTTER SCOTCHIES

Steps:

• Preheat oven to 375 degrees.
• Mix flour, baking powder, salt and baking soda.
• Then add butter, brown sugar, eggs and water.
• Stir in quick oats and peanut butter morsels.
• Chill dough for short amount of time.
• Bake about 12 minutes or so.
• *all cookies turn out better with chilled dough, & the fresher the baking powder & baking soda the fluffier the cookies will be*.

CHOCOLATE CHIP OATMEAL SCOTCHIES

Steps:

• In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
• Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.

SOFT AND CHEWY OATMEAL SCOTCHIES COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the egg, butter, sugars, vanilla, and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes. Stop, scape down the sides of the bowl and add the oats, flour, cinnamon, nutmeg, baking soda, optional salt, and beat to just incorporate, about 1 minute. Add the butterscotch chips and beat momentarily to incorporate. Using a 2-inch medium cookie scoop (about 2 tablespoons), form dough mounds (I made 20). Place dough mounds on a large plate. Flatten mounds slightly. Cover plate with plasticwrap and refrigerate for at least 3 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray. Place mounds on baking sheets, spaced about 2 inches apart. I bake 8 to a tray. Bake for 9 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. Cookies may not appear to be done, but they firm up dramatically as they cool. Baking longer results in cookies with dark or burnt bottoms and that set up too crisp and hard and don't stay soft over time. Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

OATMEAL SCOTCHIES

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.

OATMEAL SCOTCHIES

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.

OATMEAL SCOTCHIES (NESTLE RECIPE) BUTTERSCOTCH OATMEAL COOKIES

Steps:

• PREHEAT oven to 375 degrees
• 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 (chewy) or 9 to 10 minutes (crisp). Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
• PAN-COOKIE VARIATION: Grease 15 x 10 inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars

OATMEAL-PECAN SCOTCHIES

Steps:

• Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in the egg. Combine flour, oats and baking powder. Add to margarine mixture alternately with the milk, beating until well blended after each addition. Stir in the pecans and butterscotch chips.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 12 to 15 min. or until lightly browned. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

OATMEAL SCOTCHIES PAN COOKIES

Steps:

• Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine butter, sugar, brown sugar, eggs and vanilla extract; beat until light and fluffy. Gradually add flour mixture. Stir in oats and Nestle Butterscotch Flavored Morsels. Spread into a greased 15" x 10" x 1" baking pan.

PINEAPPLE OATMEAL SCOTCHIES

Steps:

• Preheat oven to 375ºF. Beat butter and brown sugar with an electric mixer (I use my KitchenAid Mixer) on low speed until light and fluffy. Add in the egg and pineapple and beat on low until combined.
• Mix together dry ingredients in a large bowl. Add in pineapple mixture and stir to combine. Stir in butterscotch chips. Grease cookie sheets and drop two tbsp of cookie batter onto it. Flatten the cookies slightly with the back of a spoon.
• Bake for 15 to 20 minutes or until browned. Cool on a wire rack before serving. Makes 2 dozen jumbo cookies or 3 dozen regular sized cookies.

TASTY OATMEAL SCOTCHIES

Steps:

• Preheat oven to 375 degrees.
• In small bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In large bowl, combine butter, brown sugar, eggs, and water, beat until creamy.
• Gradually add flour mixture.
• Stir in oats, Nestle's Butterscotch Morsels and orange extract.
• Drop by slightly rounded measuring tablespoonfuls onto greased cookie sheets.
• Bake at 375 degrees.
• Makes 4 dozen 3" cookies.

OATMEAL SCOTCHIES

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. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars. NUTRITIONAL INFORMATION SERVING SIZE 1 CALORIES PER SERVING 130 CALORIES FROM FAT 60

OATMEAL SCOTCHIES

Steps:

• In small bowl combine: Flour,soda,salt & cinnamon. Set aside.
• In large bowl combine: butter, sugars, eggs & vanilla extract, beat until creamy.
• Gradually add flour mixture, mix until well blended then continue to mix adding oats and morsels. After all is mixed gradually add orange extract last.
• Drop by Tblsp.onto ungreased cookie sheet. Bake 375 7-8 min.chewy 9-10 min.crunchy