It’s time again to share another recipe in our Decades of Desserts series! This week I am sharing Scotch Oatmeal Cookies, essentially it’s an oatmeal cookie with butterscotch. The taste? Rich and Delicious!
I love reading the little clippings where these recipes are shared in my aunt’s collection. Basically she has clipped out recipes from magazines, newspapers, and also hand written from friends and herself over the years. The ones that are from newspapers are really fun to read because it was essentially ‘food blogging’ before there was the word ‘blog’.
This particular clipping the writer talks about how she used her regular oatmeal cookie recipe then cooked from the pantry using the butterscotch and raisins that she had on hand. As I read each of these recipes, I feel like I’m reading food blogs from long ago that essentially paved the way for all the food bloggers today.
I am not sure of the source on this recipe as it is simply the recipe clipping and blurb that is left for me to go from. I can tell based on the print and paper that is is from an old newspaper.
Although the original recipe calls for raisins which you can certainly use, I decided to simply make these butterscotch and oatmeal cookies.
These are perfect served with a tall glass of cold milk which I think offsets the rich flavor of the butterscotch.
I will admit, I ate a few too many of these on an empty stomach. Then, my sister-in-law and I decided there should be workman’s comp for eating too many cookies. I mean…it is work, right? Or maybe not.
Even with eating too many…they were delicious!
These can be made gluten free by simply using a gluten free all purpose flour such as Better Batter!
Now, time for some cookies!
Scotch Oatmeal Cookies
- 1/2 Cup Butter Softened
- 1 Cup Brown Sugar Packed
- 1/4 Cup White Sugar
- 1 Egg
- 1/4 Cup Water
- 1 Tsp Vanilla
- 1 Cup All Purpose Flour or Gluten Free All Purpose Flour
- 1 Tsp Salt
- 1/2 Tsp Soda
- 3 Cups Oats or Gluten Free Oats
- 1 Package Butterscotch Chips about 2 cups
- 1 Cup Raisins Optional
Preheat oven to 350*.
Cream together the butter with the sugars, then add in the egg, water, and vanilla. Slowly add in the flour, salt, and soda. Then, blend this well. Stir in the oatmeal, chips, and raisins.
Drop by the teaspoonful onto an ungreased cookie sheet.
Bake for 12 minutes. Let them cool 5 minutes, then move carefully to a wire rack to complete cooling for an additional 5 minutes.
This makes 4-5 dozen small cookies.
Have you noticed yet that the Scotch is the Butterscotch? I felt a little duped when I was remaking this recipe too. Just thought I’d mention that!
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