Recipe by NESTLE® TOLL HOUSE®
"The two ingredients which make these extraordinary cookies special are the combination of oats and butterscotch chips. These Oatmeal Scotchies will disappear from your cookie jar in no time."
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1 1/4 cups
butter or margarine, softened
packed brown sugar
quick or old-fashioned oats
1 2/3 cups
NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
This has always been one of my favorite cookies, but whenever I made it, it didn't come out right. This last time I decided to change the way I made it and they came out perfectly. Instead of 3 cups of oatmeal I used 2 cups and I only used 1 cup of the chips. I also put them in the fridge overnight (and even in between scooping the cookies) to harden the butter. This is the way I will be doing it from now on but this is still a classic cookie.
They tasted great but mine came out very flat. If I make them again I would add more flour to get the right consistency before baking.
One of my favorite cookies, I will be baking 12 dozen for my familys cookie exchange
Our family LOVES these cookies. My mom has been making them at Christmas for years. It's always been my favorite! The only change we make is adding a little extra cinnamon. Also, the dough freezes really well!
These cookies are delicious, but they turned out nothing like the Nestle picture for this recipe. Not sure how Nestle got them to look so thick & chewy, these are definitely a very flat cookie if you follow the recipe exactly. The first batch I made I followed the directions exactly, and they spread out like crazy!! When they were done cooling, you could lift a cookie up and see holes throughout (kind of reminded me of parmesan crisps!) Not what I was looking for as far as texture. My next batch, I used a medium cookie scoop to scoop up the dough and then I rolled it into a ball and set them on the cookie sheets (8 per sheet) and baked for about 10 minutes. The cookies turned out much better doing it this way - I could actually lift them off the cookie sheets and onto a cooling rack without them falling completely apart like the first batch. While these cookies are delicious, next time I make these, I plan on decreasing the butter to 3/4 cup (hoping to reduce how much they spread) and adding a little less butterscotch chips (maybe 1 1/2 cups). Also, if you're really looking to detect the cinnamon in this recipe, I definitely recommend doubling the amount called for.
Simple and easy recipe for a great cookie. They disappeared quickly at work. After reading other reviews, I was worried about how thin and crispy they would come out, so I experimented a little. The best batch came out crispy on the outside, slightly chewy in the middle, and not too thin. I achieved this by following the recipe exactly for ingredients, but before I populated the baking sheets I chilled the dough in the fridge for 10-15 minutes (and returned it to the fridge in between batches). I also scooped them by rounded tablespoon per the instructions, but packed them into balls before placing on baking sheet so that they wouldn't have as many nooks and holes. I baked for 9 minutes, cooled for 3 on the baking sheet, then moved to a wire rack to cool completely. They came out very sweet, so next time I may use a tad less butterscotch.
I followed the recipe exactly, I used Quaker Maple and brown sugar oats as that was all I had to hand. I always freeze individual cookie dough balls (This always helps with stopping them going flat and also saves eating a whole batch at a time). Roll the dough into balls and place on a cookie tray in the freeer. Once frozen store in a zip lock bag until required. To cook simply place frozen dough balls on a baking tray and bake at 350 degrees for approz 25 mins. Perfect cookies everytime.
way too sweet. chips taste very artificial
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Scotchies from Nestle(R) Toll House(R)
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 55
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