You are most likely wondering what the devil a Butterscotch Oatie is, but I am pretty sure that most of you are going to know what a Scotchie cookie is.
Err, maybe not?
This is a seriously old cookie. Scotchies have been around for as long as my parents can remember, and if you can track down the date that butterscotch baking chips first appeared on the market for home bakers, then you have the age of this cookie.
If you own my cookbook, you’ll already know that I adore a butterscotch cookie. So I was totally down to bring this old-fashioned cookie to the forefront of your baking repertoire again.
I know that Scotchies are the most common name for these, but really, the name Butterscotch Oaties…..well, I die from cuteness. It’s just such a darn cute name for a cookie!
I honestly haven’t had these since my childhood and I don’t know why.
Ok, that’s a lie, actually I DO know why. When you run a recipe website for a living, you tend to make recipes one time and then never again. Oh sure, there are the classics, like my Thick & Chewy Chocolate Chip Cookies that will never leave my repertoire or certain friends will disown me. Or my Old Fashioned Cut Out Sour Cream Cookies. Those are amazing and are out every holiday from now on!
Not so much.
Now, I’ve heard a rumour that these can be baked into bars and I am allllll over that. When I have time, of course. Have any of you heard of scotchie bars?
It seems like there should be a joke there somewhere about a Scotsman and a bar…but those are usually pretty filthy hahah!
How about this one instead?
A hamburger and a french fry walk into a bar.
The bartender says, “I’m sorry we don’t serve food here.”
Ok, stick to the recipes Karlynn, don’t give up your day job for comedy.
Happy Baking babes!
- 1 1/4 cups all purpose flour
- 1 cup quick cook oatmeal
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1 cup butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 11 oz package butterscotch flavoured morsels or chips
- Cream together the butter, granulated sugar, brown sugar, eggs and vanilla in a large mixer bowl.
- Whisk together the flour, baking soda, salt and cinnamon, then slowly beat into the egg mixture.
- Stir in oats and butterscotch morsels.
- Drop by rounded tablespoon onto ungreased baking sheets OR if you like large cookies, use an ice cream scoop. DO NOT flatten the cookies!
- BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies if you are baking small ones. Bake for 15-18 minutes for the large cookies. Cool on baking sheets for 3-4 minutes then remove to wire racks to finish cooling completely.