Rich was getting bored with the Angeletti in the cookie jar, so I set out to try a little something different. He likes a nice oatmeal scotchie – oatmeal cookies with butterscotch chips – now and then, and usually makes them himself when he does his holiday cookie baking, so I thought that a batch of those would be just about perfect. I couldn’t find his recipe, so, quick like a bunny, I went to da Google and found the OFFICIAL Nestle’s Oatmeal Scotchie recipe.
Of course, I had to change a few things…
•1 cup flour
•1 tsp. baking soda
•1/2 tsp salt
•1/2 tsp cinnamon
•1/2 cup unsalted butter, softened
•1/2 cup shortening (Crisco)
•3/4 cup sugar
•3/4 cup firmly packed brown sugar
•2 tsp vanilla extract
•3 cups oats (quick or old fashioned)
•2 cups butterscotch chips
Heat oven to 375º.
Whisk the flour together with the baking soda, salt, and cinnamon in a small bowl and set aside.
With the mixer on low, add the flour mixture by 1/4 cupfuls, and stir until you have a smooth batter.
Stir in the butterscotch chips by hand, then fold in the oats until they are well mixed throughout – it’ll be very thick and chunky.
Line 3 or four cookie sheets with parchment paper and drop on the dough by rounded tablespoonfuls (a cookie scoop works a treat). These cookies will spread, so don’t crowd the baking pan. My main baking sheets are kind of short, almost square, so I did just 9 cookies per sheet.
Bake for 7 or 8 minutes – watch them, because they can burn in no time. I do one pan at a time because my funky baking sheets won’t fit side by each in the oven, I could do them one on the upper rack and one on the lower, rotating the pans after 4 minutes, but that seems like a lot of bother for a pretty simple cookie.
I got about 4 dozen cookies – some just a touch crispitier around the edges than others, but all good.