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
TASTY OATMEAL SCOTCHIES
This recipe makes wonderful large cookies that the whole family will enjoy. It makes 3" cookies and uses more flour than other similar recipes I found on Zaar. This is from an original Nestle's ad that was posted in a newspaper, probably around 1978 or so.
Provided by eHelen
Categories Drop Cookies
Time 20m
Yield 48 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130, Fat 6.3, SaturatedFat 4.2, Cholesterol 19, Sodium 129.2, Carbohydrate 17.2, Fiber 0.4, Sugar 11.4, Protein 1.4
OATMEAL SCOTCHIE COOKIE
Steps:
- Preheat oven to 350 degrees F. Lightly grease cake shaped pan.
- Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.
OATMEAL PEANUT BUTTER SCOTCHIES
Make and share this Oatmeal Peanut Butter Scotchies recipe from Food.com.
Provided by JillQH
Categories Dessert
Time 25m
Yield 24-36 cookies
Number Of Ingredients 10
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*.
OATMEAL SCOTCHIES IN A PAN
Traditional and delicious oatmeal scotchies baked in a convenient 9x13 pan. Perfect every time!
Provided by ABELAIRE
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 31.3 g, Cholesterol 35.8 mg, Fat 12.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 8.6 g, Sodium 267.2 mg, Sugar 19.9 g
CHOCOLATE CHIP OATMEAL SCOTCHIES
I hardly make any other cookies but these. they are so wonderful! They are loaded with lots of butterscotch, chocolate chips and oatmeal!! I make these all the time for gatherings, camping trips etc. and there are never any left to bring home.
Provided by cookin_nurse
Categories Drop Cookies
Time 20m
Yield 3 dozen
Number Of Ingredients 12
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.
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
OREO®-STUFFED OATMEAL SCOTCHIES
Traditional oatmeal scotchies are stuffed with chocolate sandwich cookies in this cookie-stuffed cookie recipe that everyone will love.
Provided by Julie Hubert
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h34m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 502.6 calories, Carbohydrate 69.9 g, Cholesterol 53.8 mg, Fat 21.9 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 13.1 g, Sodium 519.5 mg, Sugar 44.8 g
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
OATMEAL-PECAN SCOTCHIES
Butterscotch chips and pecans add flavor and crunch to homemade oatmeal cookies.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes about 4 doz. or 24 servings, 2 cookies each.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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