This secret recipe came from the lid of a Quaker Oatmeal canister. We don't do raisins in cookies, so I substituted butterscotch chips instead. Dipping the dough balls in sugar finishes them off perfectly. They freeze well, in fact, they taste good frozen too! Scott would choose these cookies over all cookies in my arsenal.
Vanishing Oatmeal Scotchies
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup butter, softened
2 eggs, room temperature
2 tsp vanilla
3 cups quick cooking oats
1 1/2 cups flour
1/2 tsp salt
1 tsp soda
2 cups butterscotch chips
Cream butter and sugars. Add eggs and vanilla. Stir in the mixture of dry ingredients and butterscotch chips, just until incorporated.
Roll into tablespoon-sized balls, dip tops of balls in sugar and slightly flattened.
Bake at 350 degrees for 11-13 minutes on ungreased baking sheet.
Cool completely.
(makes about 4 dozen using Pampered Chef's 'medium' scoop)
These are so good! I hope that you don't mind, but I blogged them!
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