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
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 15×10 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.
Comments
This is the WORST recipe I have ever made. Cookies come out too flat to eat. Literally flatter than a dime. Waste of time and ingredients.
If you use the recipe on the nestle butterscotch morsels and substitute self rising flour for the plain flour and baking soda, they’ll turn out beautifully
There are a few reasons why this might have happened:
1. Butter too warm: If the butter was too warm when mixed with the other ingredients, it could have caused the cookies to spread too much, resulting in a flat cookie.
2. Too little flour: If you didn't use enough flour, the cookies might need more structure to hold their shape.
3. Baking soda gone bad: If your baking soda has been sitting in the back of your cupboard for ages, it might have lost its potency. Make sure to use fresh baking soda for the best results.
4. Oven temperature: If your oven temperature is off, it could cause the cookies to spread too much and become flat. Check your oven temperature with an oven thermometer to ensure it's accurate.
Hope this helps!
I had no issues with the flattening of the cookies here as noted in the earlier comment - they turned out pleasantly shaped as one would expect. We did find they were on the very sweet side for our tastes - next time, I will use only the brown sugar and leave the white sugar entirely out. In effect, cut the sugar in half and they'll be awesome! Those with a sweet tooth will love them!
I had an issue making this recipe the second time around and couldn’t understand why cuz the first time came out perfect and the second time came out flat and didn’t do anything different.