I have to say that my favorite dessert is Oatmeal Scotchies. I love them so much I have to make a double batch, mainly because I feel the need to eat an entire batch by myself. I’m a little ashamed of that fact, but apparently not enough to keep it to myself. You try to stop eating them after you’ve had that first warm, gooey, butterscotch-laden cookie right out of the oven; I dare you. Because I love them so much, I only make them about once a year, usually around my birthday. If I made them more often, I would probably be about twice my size. To understand just how much I love these cookies, first you have to know a little something about me: I don’t really eat many desserts. Weird, right? Without question, I love to bake, but I rarely eat very much of what I make. After a couple of freshly-baked cookies, one cupcake, or a slice of pie, I make my family eat the rest or give it away. My old co-workers can attest to this by the sheer amount of baked goods I used to force upon them. So, to say that I can eat an entire batch of scotchies before slipping into a sugary coma is quite the statement, and I think a testament to how wonderful they truly are. They are absolutely perfect by themselves, but made into an ice cream sandwich with some homemade Mexican vanilla ice cream is what I hope heaven is like.
Here’s what you need:
(Don’t worry, I’ve doubled the recipe for you)
1 cup margarine or unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oatmeal
1 bag butterscotch chips
Here’s what you do:
In a large mixing bowl, beat together the butter and sugars until creamy, then add eggs and vanilla. Mix together the dry ingredients and add them to the creamed mixture then add the butterscotch chips.
At this point, you have two options: scoop out the cookies now or refrigerate for about an hour. I go back and forth on this step. They scoop better when they are chilled, but sometimes an hour is just too long to wait.
Either way, drop by rounded tablespoons onto a greased cookie sheet. If I have chilled them, I use a rubber cookie scoop from Bed Bath and Beyond.
Bake at 350 for about 10 minutes. They will look slightly under baked in the centers, but this will set up as they cool. Do not over bake them or they will be crunchy instead of chewy. Cool for about one minute on the sheet then remove to a cooling rack. Store in an air-tight container.
This makes about four dozen.