Toll House Oatmeal Scotchies
A delightful twist on the classic oatmeal cookie. These tasty treats combine the wholesome goodness of oats with the rich, buttery flavor of butterscotch chips. The result is a chewy, sweet, and satisfying cookie perfect for any occasion.
Yield
48 servingsPrep
15 minCook
30 minReady
45 minOrigin of Tollhouse Oatmeal Scotchies
The origin of the Tollhouse Oatmeal Scotchies recipe can be traced back to the Toll House Inn in Massachusetts, where the famous Toll House Cookie was invented. The Toll House Inn was a popular spot for travelers and locals, and its cookies became a beloved staple.
These cookies are easy to make and are a hit for kids and adults.
Can you freeze Oatmeal Scotchies?
Sure, you can freeze oatmeal scotchies! Freezing them is a great way to extend their shelf life and enjoy them later. Just let them cool completely before placing them in an airtight container or freezer bag.
You can store them in the freezer for up to 3 months. When you're ready to eat them, thaw them at room temperature or pop them in the oven for a few minutes to warm them up. Enjoy your delicious oatmeal scotchies!
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
rolled oats
quick or old fashioned |
|
| 1 ⅔ | cups |
butterscotch chips
toll house |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 177 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
rolled oats
quick or old fashioned |
|
| 394 | ml |
butterscotch chips
toll house |
*
|
Directions
Preheat oven to 375℉ (190℃).
Combine flour, baking soda, cinnamon, and salt in a small bowl.
Beat butter, sugars, eggs, and vanilla in a large mixing bowl.
Gradually beat in the flour mix. Stir in oats and chips.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies.
Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
For bars, grease 15x10 inch pan. Spread the cookie dough in the pan.
Bake for 18 to 22 minutes or until light brown.
Cool completely in a pan on a wire rack. Cut into 48 bars.
