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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen cookies or bars 280g Recipe makes 4 dozen cookies or bars) The following items or measurements are not included below: 3 cups Old-Fashioned Quaker oats |
||
| Calories 1310 | ||
| Calories from Fat 644 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 71.6g | 110% | |
| Saturated Fat 48.8g | 243% | |
| Monounsaturated Fat 14.3g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 227mg | 75% | |
| Sodium 1053mg | 43% | |
| Potassium 381mg | 10% | |
| Total Carbohydrate 160.3g | 53% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 129.9g | ||
| Protein 9.4g | 18% | |
Nestle' Oatmeal Scotchies
4 dozen cookies or bars
Ingredients
- 1 1/4 cups unsifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup butter, softened
- 3/4 cup brown sugar, firmly packed
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups Old-Fashioned Quaker oats
- 1 (11 ounce) package Nestle Toll House butterscotch-flavored morsels (about 2 cups)
Directions
1
Preheat oven to 375 degrees F.2
Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.3
Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.4
Gradually beat in flour mixture.5
Stir in oats and morsels.6
Drop by rounded Tablespoonfuls onto an ungreased baking sheet.7
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.8
Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.9
Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.10
Prepare dough as above.11
Spread in prepared pan.12
Bake for 18 to 22 minutes or until lightly browned.13
Cool completely in pan on wire rack.
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Featured Reviews for This Recipe
From: Michelle S.
On Jun 30, 2009
I made these as the bar variation and my husband is VERY happy!!! The are buttery and rich...the perfect little treat. I think I may just have to try one reviewers orange peel suggestion. That sounds great too!
From: Chef #346812
On Jun 24, 2009
Thanks for posting one of my favorite cookies! Luckily (or unluckily) I am the only one in my family who likes these, so I usually eat the whole batch myself!
From: Vitameatavegamin Girl
On Feb 7, 2007
**JUST A NOTE- On the Nestle' butterscotch chip bag, it does say that you can use quick-cooking oats, too. Now, THESE ARE SOOOO GOOD! They're chewy, soft, and sweet. It seems like too many oats at first, but they come out perfect and give the cookies a great flavor and texture. I also undercook mine just slightly and they remain soft and chewy, but don't fall apart. Thanks for posting!
From: Cooks4Kicks
On Nov 25, 2008
I made these on two different cookie sheets-- one was non-stick and one wasn't. I had a pretty hard time getting them off of the non-nonstick pan without spraying the pan, FYI. Also, I cooked two pans in the oven at a time and let the ones closer to the heat element get brown on the bottom and then swapped them. Even if they are cooked a bit longer for the "crisp" type cookie, they still retain the shewy quality. I wouldn't recommend trying for the chewy type as I found the batch I cooked less just fell apart.
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