Oatmeal Scotchies

Oatmeal Scotchies

Ok, so the truth is I make, bake, and consume cookies year round, regardless of the season, but there is something wonderful about Christmas time upon us that delights my soul in the smell of cookies. With the inception of Connie's Cookies this year, the good old oatmeal scotchie almost seemed  forgotten until I was quickly reminded while staring at a bag of Butterscotch chips today at Super Target.  I just knew they had to come home with me. 

This baby combines the goodness of an oatmeal cookie, but cuts out the raisins which almost might be too healthy, and adds some butterscotch yumminess.  The recipe is quite traditional but I love to add my own little variations to make it feel like my own. The rice crispies and pudding are optional (but they sure are fun!)

 Another reason I can't wait to open a Connie's Cookie Paradise where you can individualize your own little dreams.  Here is how todays creation came together. 

Note: This is for high altitude (4500 ft), if at sea level decrease flour 1/4 cup, and increase baking powder 1/2 tsp.

Ingredients:

3 cups Whole Wheat Pastry Flour

3 cups oats

2 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg (opt)

1/8 tsp clove (opt)

1 tsp sea salt

Mix all dry ingredients above in a bowl, set aside.

1/2 cup butter

1/4 cup canola oil

1/2 cup sugar

1 cup brown sugar

1 small 4 oz. butterscotch pudding snack

2 eggs

1-2 tsp vanilla

Cream together butter, sugar, add oil. Add butterscotch pudding snack, 2 eggs, and vanilla, mix until well combined. Add dry ingredients. Mix slowly until just combined.

Mix-ins

1 cup rice crispies

1 - 1 1/2 cup butterscotch chips (to your liking)

Mix-in by hand. Refrigerate dough for 1-24 hours for best flavor.  Bake in preheated oven 350 degrees 8-12 minutes depending on size of cookie.

Enjoy!