Oatmeal Scotchies

Ingredient List

1 C Butter

1 C Brown Sugar *

1/2 C White Sugar

2 Eggs

2 Tsp. Vanilla

1 3/4 C Flour

1 Tsp. Cinnamon

1 Tsp. Baking Soda

1 Tsp. Corn Starch

1/2 Tsp. Salt

3 C Oats

2 C Butterscotch Chips

(*Note* Instead of 1 cup brown sugar I used 1/2 cup coconut sugar and 1/2 cup Truvia brown sugar)

Let me say this cookie reminds me of my Mom and my Grandparents. Especially my Grandma. My mom would make these cookies for my grandma about once a week. She had such a sweet tooth and she really loved her cookies! Here is how I made them.

I start by mixing the sugars and butter. For my household I do not make my cookies according to the recipe. I use the alternative sugar because any time I can cut back on sugar so I can enjoy a cookie, I will! So this picture shows the 1/2 cup of brown sugar, 1/2 cup of white sugar and 1/2 cup of coconut sugar getting ready to mix with the butter. Let the ingredients get well incorporated and  fluffy!

While the wet ingredients are getting fluffy, now is the time to mix the dry ingredients in a separate bowl. I combine the flour, oats, corn starch, baking soda, and salt together and set aside.

Now add the eggs and the vanilla to the sugar/butter mixture and blend for another 3 minutes.

Now add the dry ingredients to the wet ingredients. Then mix the butterscotch chips into the dough. Cover and place in the refrigerator for 1 hour-24 hours.

Preheat your oven to 325 degrees and scoop your dough onto either a silicone baking mat or parchment paper. When I was first married, I learned that these cookies have a tendency to stick to the cookie sheet. Bake the cookies for about 10 minutes, depending on your oven.

When the cookies are lightly toasted and cooked, remove them from the cookie sheet and allow them to cool on wax paper or a cooling rack. We all know that I prefer the wax paper method. Do which you like. Keep the cookies in an air tight container or eat them after they have cooled.