Oatmeal Scotchies

Let's enjoy some oatmeal scotchies and a cup of tea today. 

My little mom embroidered this beautiful keepsake tablecloth, and I made the homespun fabric napkin.  

My pretty lady vase is my centerpiece.  I still love her even though she has a crack in her face.  I just keep the water below that area.  The pretty purple verbena is from my garden.  

My pretty Grace Teaware teacup (thank you,  Mary!) coordinates with my lady vase.  We are having Dessert by Deb's Vanilla Caramel Spice Snack Cake tea that Margie from Tea in the Valley sent me a while back.  Margie sips the most enticing flavors of teas.  

If you want to have somewhat perfect cookies, I saw this online of how you put a glass, that's about the size of the cookie,  over the baked cookie while it's still warm and swirl it around the cookie and it shapes it rather nicely!

Yield: 32 large cookies or 48 smaller cookies

Author: Kitty, but recipe is adapted from Treasury of Cookies and Brownies

Oatmeal Scotchies

This recipe is a little different than the old recipe from Quaker Oats in that it has cinnamon in it.

Ingredients

• 1-1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup (2 sticks) butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla or zest of one orange
• 3 cups quick or old-fashioned uncooked oats
• 1 package (about 2 cups) butterscotch flavored chips

Instructions

1. Combine flour, baking soda, salt and cinnamon in a bowl; set aside.
2. Beat butter, both sugars, eggs, and vanilla in mixer until creamy. Gradually add flour mixture to butter mixture. Stir in oats and butterscotch chips.
3. Drop by rounded tablespoon for smaller cookies, or with an ice cream scoop for larger cookies onto ungreased or parchment lined baking sheets. Leave plenty of room between cookies for spreading.
4. At this point I like to refrigerate or freeze the unbaked cookies. When freezing, I then transfer the cookies to zip-lock bags and then bake when needed.
5. Bake in preheated 375 degree oven for 7-8 minutes for chewy cookies; 9-10 minutes for crisp cookies. You will need to adjust for the larger cookies to more like 9-10 for chewy cookies. Let stand for 2 minutes; remove to wire racks to cool completely.

Notes

For bar variation:

Spread dough in greased 15x10" jelly roll pan. Bake in preheated 375 degree oven for 18-22 minutes or until very lightly browned. Cool; cut into 2x1-1/2" bars. Makes 4 dozen bars.

Thank you for your visit!  xo

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage