Oatmeal Scotchies

 I don't have a chocolate chip cookie recipe on this blog because I use the Tollhouse one and anyone can look it up.  I bought Nestle butterscotch chips and this recipe was on the back.  Since it's a less well-known recipe, I decided it was worth sharing and linking to the source.

Being a newer recipe than the century-old Tollhouse one, the directions have you portion out the dough into rounded tablespoons instead of teaspoons.  It also suggests you "enjoy one cookie with a cup of nonfat milk for a snack".  Like that's going to happen.

The comments online show that this recipe is kind of fussy.  If you use margarine, don't soften it first.  That's only for actual butter, and only to 65-70ºF.  Then it goes into humidity levels.  None of the comments indicate if there's a difference between instant and rolled oats in consistency.  For the record, I used rolled.  It seemed to make a difference if they were baked on the bottom or middle rack of the oven; bottom was better for shape, but I liked the look of the oats on the middle rack.  I have an electric oven and was not using the convection setting.  If you're having trouble with this recipe being too "lacy" and thin, try adding 2 Tb of flour to the dough and you'll just get a couple more cookies out of the batch.

I made a one-egg half batch for myself, but there's baking math involved so I'm going to post the full recipe.

1-1/4 C flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 C (2 sticks) butter, softened
3/4 C granulated sugar
3/4 C packed brown sugar
2 large eggs
1 tsp vanilla or grated peel of 1 orange
3 C quick or old-fashioned oats
1-2/3 C (11 oz package) butterscotch chips

1.  Preheat oven to 375ºF.  In a small bowl, combine flour, baking soda, salt, and cinnamon.

2.  In a larger bowl or stand mixer with the paddle, beat butter, both sugars, eggs, and vanilla.

3.  Beat in flour mixture gradually.  Stir in oats and butterscotch chips.

4.  Portion onto ungreased baking sheets by rounded tablespoons.  Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crispy cookies.  Cool on baking sheets for 5 minutes, then remove to wire racks to cool completely.

Makes about 4 dozen cookies

Difficulty rating  π