These oatmeal scotchies are perfect little bites to welcome in autumn!
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Confession: if it doesn’t have chocolate or fruit in it, it doesn’t grab me as a dessert. There’s nothing wrong with it, but given the choice, I will ALWAYS choose 1) chocolate desserts and then 2) fruit-based desserts over anything else.
Needless to say, when my mom mentioned there were leftover oatmeal scotchies on the counter she had made for a work party, I didn’t jump at them.
But then after dinner that night, mom put them on the table, and I had a bite of one. Just to see.
And OH MY GOSH, these things are good.
I ate all the leftover within a day; they were so stinking addictive!
The brown sugar provides the perfect balance to the butterscotch morsels, and the combination is nothing short of delicious.
They taste like fall: warming and buttery and a little kick of comfort food with every bite.
I don’t have anything more eloquent to say than just trust me. Make a batch of these, and then try not to inhale the entire tray after your first bite.
The bonus is that they’re simple to make, so perfect for the next work event that you need to make something for at the last minute.
The name? I have no explanation. It’s made of oatmeal and butterscotch and it’s what Toll House calls them.
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 cups quick oats
- 1 1/2 cups butterscotch morsels
- Preheat the oven to 375°F. Grease a 15×10 in a jelly roll pan. (Jelly roll pan = cookie sheets with a lip.)
- Combine the flour, baking soda, cinnamon and salt in a bowl and set aside.
- Beat the butter on high for 2 minutes, then add both sugars and vanilla. Add the eggs, one at a time.
- Turn the beater on low and add the flour mixture. It’s easiest to add in 1/3 at a time, beat until just combined, then add the next batch. Don’t overmix here.
- Stir in the oats and butterscotch by hand and spread the dough onto the pan.
- Bake 18-20 minutes, until light brown and let cool in the pan. Cut into bars when completely cool.