Oatmeal Scotches
Yield
2 dozenPrep
20 minCook
12 minReady
32 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | cup |
butter
or shortening |
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
rolled oats
|
|
| 12 | ounces |
butterscotch chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 237 | ml |
butter
or shortening |
|
| 177 | ml |
sugar
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
rolled oats
|
|
| 346.8 | ml/g |
butterscotch chips
|
|
Directions
Preheat oven to 375℉ (190℃).
Mix flour, baking soda, salt, and cinnamon, set aside.
Cream shortening and sugars, add eggs and vanilla; beat until creamy.
Add Flour, etc, mix well. Stir in oats and morsels.
Drop onto cookie sheet.
Bake 7 to 8 minutes for chewy cookies OR 10 to 12 minutes for crisper cookies.
