Oatmeal Scotchies

Saturday night I actually sat through an entire football game without having an aneurysm. College football at that. It was apparently a vvvvvveeeeeeerrrrrrrryyyyy important game to certain members of Mr. B's family. The University of Louisville was playing the University of Kentucky. You might think, "How big of a deal can that be? Louisville is in Kentucky, right?" If you thought that, you'd be wrong. It is a big deal; UofL and UK have been rivals for years and their fans are intensely devoted. Since I was sitting in a room full of native Louisvillians, it isn't hard to guess who the favorite was. What, you might wonder,  helped me cope with an entire night of football? Why cookies, of course! And not just any cookies, oatmeal scotchies.

I've always been a big fan of the oatmeal cookie, but when I was growing up, they always had raisins. Now don't get me wrong, I love oatmeal-raisin cookies. They remind me of childhood. But another flavor that always brings me back to those innocent days is butterscotch. I have fond memories of eating butterscotch candies from the dish on my Aunt Ronnie's coffee table.  So you can imagine my delight when I first learned of this delightful butterscotch variation to the traditional oatmeal cookie.

This recipe makes 4 dozen cookies, so you might want to cut it down if that's too many for you. I don't feel the need; there are never too many scotchies as far as I'm concerned.

Ingredients

• 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.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions

PREHEAT oven to 375° F.

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.