The Texture Of Things

The Incredible, Edible Oatmeal Scotchie

January 31st, 2007

As promised, here are the steps to making Oatmeal Scotchies:

1. Purchase Nestle Tollhouse Butterscotch Morsels. Turn bag over.

No, I’m not kidding.

2. Complete recipe as written on package.
3. Profit.Eat cookies.

For those of you who are simply interested in the recipe and don’t plan on purchasing the bag just to see what they were like, I will now copy the recipe here, with some adjustments to indicate how I have done them. I will leave the post up until Nestle threatens to sue me for copyright infringement or something.

1 1/4 Cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 Cup (2 sticks) room temperature butter (or margarine)
3/4 Cup granulated sugar
3/4 Cup packed brown sugar (dark or light works)
2 large eggs
1 tsp. vanilla extract (or grated peel of one orange)
3 Cups old-fashioned, one-minute oats
1 2/3 Cups (11 oz) Nestle Toll House Butterscotch Morsels

Preheat oven to 375 degrees F.
Combine flour, baking soda, cinnamon and salt in a small bowl. In a large bowl, cream butter, granulated sugar, and brown sugar. Beat in eggs (one at a time) and vanilla. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

**I have had the best luck if I beat the flour mixture a bit; otherwise, the cookies tend to spread in the oven. I think that’s the butterscotch’s fault. I’ve also had good results when I use parchment paper. When I made the cookies for KLee, I did both, and they turned out beautifully.**

The bags says, “Bake for 7-8 minutes for chewy cookies, 9-10 minutes for crisp cookies.” I’m pretty sure that is a load of crap. At 8 minutes in, these cookies are still raw in the center. Plan on at least 9 minutes.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen cookies (unless you make them big, like I do).

Eat them.

Hey, I just noticed there’s a bar-cookie version on this recipe. Given the propensity of these cookies to spread during baking, I might try this method next time. Huh, how about that.

Pan Cookie Variation: Grease 15×10″ jelly-roll pan. Spread dough into prepared pan. Bake for 18-22 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars. Makes 4 dozen bars. (We’ll see about that.)


  1. KLee says

    Oooh! I will HAVE to make some of these this weekend. So yummy. I may also have to et some parchment paper, since I don’t typically use it.

    I’m so sorry about the WHOYCBE package. That is SUCH a drag. I really hope it arrives soon, and that some nefarious mail person hasn’t made off with it.

    I’ll let you know how the cookies turn out! (They won’t be as good as yours….)

    April 25th, 2007 | #

  2. amy says

    When I made yours, it was the first time I had ever used parchment paper, so you could just try them without it the first time. And they will be as good, maybe better. You might be surprised at how good they are fresh off the cookie sheet.

    April 25th, 2007 | #

  3. HG says

    I always say that Mrs. Texture’s cookies are the best in the world because her secret ingredient is love… and attention… and fixation… and probably an unhealthy attention to detail… and obsessive compulsion… but mostly, love. 😉

    April 25th, 2007 | #

  4. amy says

    That’s it. I’m not using love anymore, you big punk. You better hope I don’t substitute syrup of ipecac or something.

    April 25th, 2007 | #

  5. KLee says

    Ah, men. You can’t live with them, you can’t back your four-wheel drive over them.

    Mr. Texture, also known as HG, you will longingly remember that dollop of love when you’re eating Ramen Noodles for the next month. Happy dining! 🙂

    April 25th, 2007 | #

  6. Tina J. says

    I was visiting a cousin and she added pecans. They are so good 🙂 BUT please keep in mind there are a lot of people allergic to nuts. Happy Holidays!

    December 18th, 2008 | #

  7. Shari Vandevelde says

    Nice post. The info presented here was the best I could discover all day lengthy, and I have been searching tough on the Web. I think you should put this up on a big social bookmarking website, you will find that it spreads like wildfire – Cheers – dave

    February 17th, 2011 | #

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