Best 9 Chocolate Chip Oatmeal Scotchies Recipes

CHOCOLATE CHIP OATMEAL SCOTCHIES

Steps:

• Preheat oven to 325ºF. Beat together the butter and sugar until smooth and creamy. Mix in the egg, egg yolk, and vanilla, mixing well in between each addition. In a large bowl, mix together the flour, oats, baking powder, baking soda, and salt. Add this dry mixture to the wet mixture. Mix until dough forms. Mix in chocolate chips and butterscotch chips. Scoop the dough onto prepared baking sheets, leaving about 2 inches in between each for spreading. Bake for 12-15 minutes until edges are lightly golden. Let cool on the baking sheet before transferring to a wire rack.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE CHIP OATMEAL SCOTCHIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
• Combine flour, baking soda, salt and cinnamon in a bowl. Set aside.
• Beat the butter, sugar, and brown sugar until fully combined. Add in eggs and vanilla and mix well.
• Gradually beat in flour mixture.
• Stir in oats, chocolate chips, and butterscotch chips. Refrigerate dough for 15-30 minutes.
• Spoon by rounded tablespoons onto prepared baking sheets. Bake in preheated oven for 7-9 minutes.
• Remove from oven and let cool on baking sheet for 1-2 minutes. Transfer to wire racks to cool completely.

OATMEAL SCOTCHIES WITH CHOCOLATE CHIPS

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• In a medium-size bowl, combine the flour, baking soda, salt, and ground cinnamon for your dry ingredients, and set aside for a moment.
• To the bowl of an electric mixer fitted with a paddle attachment, add the butter and the brown and granulated sugars, and cream/mix together on medium-high until fluffy.
• Add in the eggs, one at a time, allowing each to incorporate. Then, add in the vanilla.
• Lower the speed of the mixer and add in the dry ingredients (flour, baking soda, salt, cinnamon) to incorporate.
• Next, add in the oats, the 1 cup of the butterscotch chips, and the heaping 1/2 cup of the chocolate chips, and mix those in just until incorporated.
• Cover and chill your dough for about 30 minutes to 1 hour.
• Preheat your oven to 350°, and line a baking sheets with parchment paper.
• Using a 1 1/2 tablespoon-size cookie dough scoop, drop portions of the dough onto your baking sheet a couple of inches apart, and then roll the dough between your palms to form balls. Bake the cookies for about 12 to 13 minutes, or until a pale golden color.
• Allow the cookies to cool on a wire rack.
• Once the cookies are completely cooled, add the remaining 1/3 cup of chocolate chips to a small bowl, and do the same with the remaining 1/3 cup of butterscotch chips in a separate bowl, and gently melt them both in the microwave. Drizzle a little of the melted chocolate over all of the cookies, followed by a drizzle of the melted butterscotch chips, and allow that to set before eating.

CHOCOLATE CHIP OATMEAL SCOTCHIES

Steps:

• In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
• Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt and cinnamon in small bowl.
• Beat butter, sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture.
• Fold in oats and butterscotch chips.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

OATMEAL-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

OATMEAL SCOTCHIES

Steps:

• Prejeat over to 350.
• Cream butter and sugars.
• Add eggs and vanilla.
• Add flour, soda and spices.
• Stir in oats and morsels.
• Drop by teaspoons onto cookie sheet.
• Flatten slightly.
• Bake 10 minutes.
• Let cool slightly on sheet before allowing to cool on cookie rack.