Oatmeal Scotchies

I went though a phase during high school where I was making Oatmeal Scotchies very often, bringing them to church activities and what-not. I loved them. When I left home, I did not do as much baking and kind of forgot about them. They came to mind recently, so I made the pan cookie variation (always my preferred way of preparing them) and brought them to a church activity, as it happens. I can't believe it took me this long to make them again. I still love them. It was just like old times.

If you've never heard of these or have never tried them, give them a chance. They are yummy, though they tend to be on the crumbly side. So eat it over a napkin or plate or sink or outside....

Oatmeal Scotchies
Source: Nestle (back of the butterscotch chips bag)

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) Nestle butterscotch chips

Preheat oven to 375 degrees. 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.

Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.