Oatmeal Scotchies Food

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.

OATMEAL SCOTCHIES COOKIES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the sugar, flour, salt, cinnamon, baking soda, oatmeal, brown sugar, butterscotch chips and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• OATMEAL SCOTCHIES COOKIES GIFT TAG:
• Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract.
• COOKIE INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, blend the butter, egg and vanilla extract.
• Add the contents of the jar, and stir until well mixed.
• Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are light brown in color.
• Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.

CHOCOLATE CHIP OATMEAL SCOTCHIES

Steps:

• In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
• Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.

OATMEAL-PECAN SCOTCHIES

Steps:

• Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in the egg. Combine flour, oats and baking powder. Add to margarine mixture alternately with the milk, beating until well blended after each addition. Stir in the pecans and butterscotch chips.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 12 to 15 min. or until lightly browned. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

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.

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.

TASTY OATMEAL SCOTCHIES

Steps:

• Preheat oven to 375 degrees.
• 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, Nestle's Butterscotch Morsels and orange extract.
• Drop by slightly rounded measuring tablespoonfuls onto greased cookie sheets.
• Bake at 375 degrees.
• Makes 4 dozen 3" cookies.

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 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.

SOFT AND CHEWY OATMEAL SCOTCHIES

Steps:

• Preheat the oven to 350F and line 3 baking sheets with parchment paper
• In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, use an electric mixer to cream together the butter and sugars. Add the eggs and vanilla and beat until mixed.
• Gradually add in the flour mixture, then stir in the oats and chips.
• Using a medium cookie scoop or tablespoon, drop rounded cookie doughs onto the prepared baking sheets. Bake one sheet at a time for about 8-10 minutes or until the edges start to brown.
• The cookies will be soft and look slightly undercooked in the center. Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.

OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan. Sift the dry ingredients together and set aside. In an electric mixer cream the butter, molasses and sugar until light and fluffy. Beat in the egg and add the reserved dry ingredients and mix until just incorporated. Fold in oats, raisins, nuts and chips. Spread dough in an even layer on prepared pan and bake for 20 to 30 minutes or until lightly browned. Let cool on a rack for 10 minutes then carefully cut in to bars approximately 3 inches square. Remove bars from pan and allow to cool completely.

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.