SOFT CHEWY OATMEAL SCOTCHIES

 

I am so blessed to have so many good friends. Friend Sandi is one of those special friends that when we first met a few years ago just before COVID it was definitely an example of serendipity. She was in the fabric department at our Hobby Lobby and got to talking to another shopper and mentioned that she had just retired and was looking for a quilting group that met on a regular basis. The group at her church didn't meet often enough for her. Well, it just so happened that the shopper and I attended the same church and was a member of Hope Circle, our United Methodist Women's group that I was also a member. Sandi ended up calling me on a Monday, the day before our quilting group, now called Blankets of Hope, was meeting and I invited her to come the next day. She just clicked with the group and immediately fit in. 

We have been together through some tragic losses and are always there for each other. Her friendship has enriched my life tremendously. So it was no surprise that she told me she would make some cookies for the Cafe Treats the Saturday before they were leaving for a week-long road trip on Monday. 

The people at PWUMC love oatmeal cookies and butterscotch morsels in cookies so I knew her cookies were be greatly appreciated when I served them the next day. I did manage to put one aside so I could enjoy it later before they were all gone.

I think you will find them delicious also.

PRINT RECIPE.

SOFT CHEWY OATMEAL SCOTCHIES

1-1/2     cups flour

1/2        teaspoon cinnamon

1           teaspoon baking soda

3/4        teaspoon salt

1           cup (2 sticks) butter - room temperature

1           cup packed brown sugar

1/2        cup sugar

2           large eggs - room temperature

2           teaspoon vanilla

3           cups whole oats

1           bag butterscotch morsels

Whisk the flour, cinnamon, baking soda, and salt in a bowl; set aside.

In a large mixing bowl beat the butter, brown sugar, and sugar on high speed until creamy about 2 minutes.

Add the eggs and vanilla and beat one more minute.

Add the dry ingredients and mix on low speed.

Add the oats and morsels. Dough will be very thick. 

Refrigerate the dough for 1 hour or longer.

Preheat the oven to 350 degrees F when ready to bake. Line cookie sheets with parchment paper. 

Drop dough (about 1 tablespoon per cookie) four inches apart on cookie sheet.

Bake 13 - 14 minutes. Allow to rest 5 minutes before removing to a wire rack to cool completely.

They deserve one more look.