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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!

Oatmeal Scotchies

Rating: 41

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes


  • 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)


  1. Gradually beat in flour mixture.
  2. Stir in oats and morsels.
  3. Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
  4. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
  5. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
  6. Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
  7. Prepare dough as above.
  8. Spread in prepared pan.
  9. Bake for 18 to 22 minutes or until lightly browned.
  10. Cool completely in pan on wire rack.