October is National Cookie Month so I felt I had to celebrate in the best way possible… with cookies!
I debated which recipe to make while stress baking before Sunday night’s Colts vs Patriots football game, and I settled, not with sugar cookies in the shape of deflated footballs, but with Oatmeal Scotchies– a cookie that can easily be argued is acceptable for dessert and/or for breakfast (because, oatmeal!).
So, I digress. I used the handy dandy recipe on the back on of the Butterscotch Chip package. The recipe is straight forward, most ingredients are those already found in a stocked pantry, and without a doubt, these are a crowd favorite, no matter the audience!
Additionally, the recipe calls for 2 STICKS of Butter, so you know they’re gonna be good!
I was able to make 36 cookies, using a hearty tablespoon of dough per cookie!
If you want your cookies to be soft and a little chewy, bake them on a light colored pan for 10-12 minutes.
Add a glass of ice cold milk and enjoy!
- 1 1⁄4 cups unsifted flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 cup butter, softened
- 3⁄4 cup brown sugar, firmly packed
- 3⁄4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups Old-Fashioned Quaker oats
- 1 (11 ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels (about 2 cups)
- 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.