Nestle’ Oatmeal Scotchies

Nestle’ Oatmeal Scotchies

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4dozen cookies or bars

    • About This Recipe

    “One of our families favorite cookies. I often bake these to take to different events and am always asked for the recipe since they are such a different cookie from the standard cookie.”

    Ingredients

  • 1 1/4 cupsunsifted flour
  • 1teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1/2 teaspooncinnamon
  • 1cupbutter, softened
  • 3/4 cupbrown sugar, firmly packed
  • 3/4 cupgranulated sugar
  • 2eggs
  • 1teaspoonvanilla extract
  • 3cupsOld-Fashioned Quaker oats
  • 1 (11ounce) packages Nestle Toll House butterscotch-flavored morsels( about 2 cups)

    • Directions

  • 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 15×10-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.

    • Reviews

  • “Made these to take to work along with some other goodies, and they were the first ones gone. Wonderful recipe! A “must have” from now on when I bake.”

  • “I absolutely love these.They are my favorite cookie, there is just something about the flavor of butterscotch & oatmeal together.Wonderful.”

  • “These cookies have been a favorite in my family for years! We almost always make them as bar cookies by spreading them in a 9×13-inch pan. These cookies are unique and delicious!”

  • “I used 1/2 cup butter and 1/2 cup shortening and baked on parchment paper at 350 degrees Fahrenheit for about 13 – 14 minutes.Perfect!No spreading.Just the right amount of soft and crunch.I did throw in about 1/2 teaspoon orange zest…good, but think I will leave out next time.”

  • “I had the same problem as other reviewers with my first batch: my cookies were spreading and looked like they were burning on the edges, but raw in the middle.For the second batch I turned the oven down to 350 and baked for 13 minutes (my cookies are a little larger than the recipe calls for).The edges do brown quickly, but I decided to see what would happen if I left them in until the tops browned a little too.They turned out great!No spreading, nice and chewy and soft with a crispy bottom.:)”

  • “I made these for a family dinner party last night and everyone raved about them.I made them pan style and they turned out perfect.A keeper for me.”

  • “I made these yesterday for our new neighbors.The flavor was good but they turned out really flat.I like my cookies a little more thick and not sure why that happened.Anyway, they were especially good and crispy with some butterfinger icecream sandwiched between two of them.”

  • “My kids LOVED these – said they’re their new favorite cookie.They taste delicious.I share the problems other raters do with sticking to the pan, and coming out thin and “lacy”.I wish I knew how to modify this recipe to make them hold together better, but they sure taste delightful!(I just noticed that the Quaker Oatmeal Raisin cookie recipe is nearly identical to this one, but calls for 1.5 cups flour.I’ll up the flour by 1/4 cup next time to see if this helps.)”

  • “I have been making this recipe for 30 years.Now it seems too sweet. Does anyone know the original recipe?”

  • “Great recipe!Not the sturdiest cookie, but still very good!”

  • “I always use this recipe from the bag — today, I used this while I sent my husband to the store for the butterscotch chips :)It’s identical to the bag (maybe Kelly-Mom2Girls had a different bag?) and always perfect.Thank you for posting, Caryn!”

  • “I’ve always loved these cookies but usually use the recipe on the back of the Nestle chips bag. Your recipe calls for more oats (bag only calls for 1 & 2/3 cups).You recipe really helped the texture of the cookies.They had always come out too thin and would stick to the pan so much that I couldn’t get them off.I’m so glad I search RZ for the recipe this time as they were much better!Thank you!”

  • “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!”

  • “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!”

  • “Change the vanilla to the same amount of zested orange peel and enjoy a real treat.The cookies are great with vanilla, but awesome with orange peel!”

  • “We have only made this recipe as cookie bars because we find making cookies too time consuming.These Oatmeal Scotchies are a family favorite now, and I did not think that they would love anything without chocolate.They are very tasty and easy to make.”

  • “According to the teenage boys that ate them.”These cookies are boss.””

  • “These will be a new Holiday tradition in our house! They are sooooooooo good!”

  • “This is a great recipe!I just finished baking my first batch and they are delicious!Of all the holiday goodies I have baked, this is by far my favorite!I definitely have to forward this to my mom.”

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