Oatmeal Pecan Scotchies Recipes

OATMEAL SCOTCHIES COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
• Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

NESTLE' OATMEAL SCOTCHIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
• Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
• Gradually beat in flour mixture.
• Stir in oats and morsels.
• Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
• Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
• Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
• Prepare dough as above.
• Spread in prepared pan.
• Bake for 18 to 22 minutes or until lightly browned.
• Cool completely in pan on wire rack.

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

OATMEAL SCOTCHIES

Steps:

• Adjust oven racks to the upper middle and lower middle positions and preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, combine flour, baking soda, salt and cinnamon.
• In a standing mixer fit with the paddle attachment on medium speed, or with an electric mixer, beat together butter, white sugar, brown sugar, eggs, and vanilla extract.
• Reduce speed to low and gradually add the flour mixture. By hand, stir in the oats and butterscotch chips until just combined (if you use an electric mixer, you may break the chips).
• Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).
• Bake for 7 to 8 minutes for chewy cookies, or 9-10 minutes for crispy cookies. Cool on baking sheets for 2 minutes and transfer to wire racks to cool completely (if you don't let the cookies cool, they may crumble).

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
• Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

OATMEAL-PECAN SCOTCHIES

Steps:

• Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in the egg. Combine flour, oats and baking powder. Add to margarine mixture alternately with the milk, beating until well blended after each addition. Stir in the pecans and butterscotch chips.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 12 to 15 min. or until lightly browned. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

OATMEAL PECAN COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

CHEWY OATMEAL SCOTCHIES

Steps:

• Preheat the oven to 325 F (160 C). Line two baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer fit with the paddle attachment, or a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy. About 2 minutes on medium-high speed.
• Mix in the egg and the vanilla until just incorporated.
• Add the baking soda, baking powder, salt, and cinnamon. Mix until incorporated. Scrape down the bowl and mix until to make sure the ingredients are evenly distributed. Add the flour into the bowl and mix until just incorporated.
• Add the rolled oats and butterscotch chips into the mixing bowl and mix until evenly distributed.
• Scoop large rounded mounds of dough onto baking sheets, about 3 TBSP in size. I like to use this large cookie scoop. Place about 8 cookies per sheet pan. Top each mound with a few more butterscotch chips and a light sprinkling of kosher salt if desired.
• Bake 1 sheet at a time at 325 for about 12 minutes, until the edges are set and the centers are still slightly underdone. Let the cookies sit on the baking sheets for about 5 minutes before removing to cool further.
• Store cooled cookies in an airtight container for 3-4 days, or freeze for up to 3 months.

SOFT & CHEWY OATMEAL SCOTCHIES

Steps:

• Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop cookie dough (here's the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops- this is only for looks!
• Cookies stay fresh covered at room temperature for up to 1 week.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt and cinnamon in small bowl.
• Beat butter, sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture.
• Fold in oats and butterscotch chips.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

HOME

Steps:

• Preheat oven to 375° F.
• Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. 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.

OATMEAL SCOTCHIE COOKIE

Steps:

• Preheat oven to 350 °F. Lightly grease cake shaped pan.
• Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.

OATMEAL SCOTCHIES

Steps:

• Preheat oven to 375°.
• In a mixing bowl, combine butter, sugar, brown sugar, eggs, vanilla, salt, baking soda and cinnamon; beat until light and fluffy.
• Gradually stir in flour, oatmeal and butterscotch chips with a wooden spoon.
• Spray cookie sheets with cooking spray.
• Roll cookies into balls or use a large cookie scoop and place cookie dough on prepared cookie sheets.
• Bake 7-8 minutes for chewy cookies and 9-10 minutes for crispy cookies. (See note below).