Oatmeal Scotchies fill your house with the smell of butterscotch while they are baking-you can hardly wait for them to cool long enough so you can pop one in your mouth without burning it. It was back to work for me today. My husband and I own our business, air duct cleaning and while my son, Joe, was on his Christmas break, he helped with the business. Gave me more time to bake! But Joe went back to San Jose State yesterday, so, of course, we had 3 big jobs today. Thankful for the work, though, when so many people are without, and ours is so inconsistent. This explains why cookie baking didn't happen until about 7pm tonight. Doesn't matter when you bake, it always smells good!!
Ingredients: 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1 cup (2 sticks) butter, softened, 3/4 cup granulated sugar, 3/4 cup firmly packed brown sugar, 2 eggs, 1 teaspoon vanilla, 3 cups quick or old fashioned oats, uncooked, 2 cups butterscotch chips.
Instructions: Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large mixing bowl, beat butter and sugars together. Add eggs and vanilla; beat well. Sift bowl of dry ingredients over butter, sugar, eggs and vanilla mixture and mix until thoroughly combined. By hand, stir in oats and morsels. Drop by tablespoonfuls onto ungreased baking sheets. Bake 10 minutes; another 1-2 minutes for crisper cookies. Remove from oven and allow to cool on baking sheet for a minute or two before transfering to cooling racks.
Makes about 4 dozen cookies.