Oatmeal Scotchies In A Pan Food

OATMEAL SCOTCHIES IN A PAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
• Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

NESTLE' OATMEAL SCOTCHIES

Steps:

• 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 15x10-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.

OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 pan with butter.
• Combine flour, soda, salt and cinnamon.
• In a large mixing bowl cream butter, then add sugar and mix until fluffy.
• Add eggs and vanilla and beat well.
• Gradually add flour mixture.
• Stir in oatmeal and the butterscotch chips.
• Spread in prepared pan and bake for 22 to 28 minutes.
• If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.

OATMEAL SCOTCHIES FROM NESTLE® TOLL HOUSE®

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

SOFT & CHEWY OATMEAL SCOTCHIES

Steps:

• Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop cookie dough (here's the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops- this is only for looks!
• Cookies stay fresh covered at room temperature for up to 1 week.

OATMEAL SCOTCHIES

Steps:

• Prejeat over to 350.
• Cream butter and sugars.
• Add eggs and vanilla.
• Add flour, soda and spices.
• Stir in oats and morsels.
• Drop by teaspoons onto cookie sheet.
• Flatten slightly.
• Bake 10 minutes.
• Let cool slightly on sheet before allowing to cool on cookie rack.

OATMEAL SCOTCHIE COOKIE

Steps:

• Preheat oven to 350 degrees F. Lightly grease cake shaped pan.
• Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.

OATMEAL SCOTCHIE COOKIE

Steps:

• Preheat oven to 350 °F. Lightly grease cake shaped pan.
• Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.

OATMEAL SCOTCHIE BAR COOKIES

Steps:

• Preheat oven to 375 degrees (F).
• In small bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In large bowl, combine butter, brown sugar, eggs, and water; beat until creamy.
• Gradually add flour mixture.
• Stir in oats, butterscotch morsels and orange extract.
• Spread into greased 15- by 10- by 1-inch baking pan.
• Bake at 375 (F) for 20-25 minutes.
• Cool.
• Cut into thirty-five 2-inch squares.

HOME

Steps:

• Preheat oven to 375° F.
• Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.