Oatmeal Scotchies (Cookies, Pan Cookies & Scotch Crispies)

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• 1 cup softened butter or margarine
• ¾ cup sugar
• ¾ cup firmly packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cup quick or old fashioned uncooked oats
• 1 pkg 12 oz, 2 cups Nestlé Butterscotch Morsels
• 6 cup Scotch Crispies Rice Crispies
• 1 cup Scotch Crispies peanut butter

Method

1. Cookies: Preheat the oven to 375 degrees F. In a small bowl, combine the flour, baking soda, salt and cinnamon and set aside. In a large bowl combine the butter, sugar, brown sugar, eggs and vanilla. Beat till light and fluffy. Gradually add the flour mixture. Stir in the oats and Nestlé butterscotch morsels. Drop by level measuring tablespoons onto ungreased cookie sheets. Bake at 375 degrees for 7-8 minutes for chewier or 9-10 minutes for crispier. Makes 4 dozen 3-inch cookies.
2. Pan Cookies: Spread the Oatmeal Scotchie cookie dough onto a greased 15x10x1-inch baking pan. Bake at 375 degrees for 20-25 minutes. Cut into 35 two-inch squares. (For a 10x15x3/4-inch pan, omit the baking soda and follow the above procedure.)
3. Scotch Crispies: Combine 1 (12-oz) package (2 cups) Nestlé Butterscotch Morsels and 1 cup peanut butter over hot (not boiling) water; stir till the morsels melt and the mixture is smooth. Transfer the butterscotch mixture to a large bowl. Add 6 cups Rice Crispies and mix well. Press the mixture into an aluminum foil-lined 13x9x2-inch pan. Chill in the refrigerator until firm (about 1 hour). Cut into 1 1/2-inch squares. Makes about 48 squares.

Notes

From Nestlé Morsels package (Butterscotch). The reverse of this handwritten card carries the pan cookie and Scotch Crispies variations.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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