It has come to my attention that there are some in our midst who have never had Oatmeal Scotchies. I think the important thing here is NOT TO PANIC. Please form an orderly line and walk–don’t run, don’t take anything with you–to the Quaker Oats site, and then to the grocery store to procure ingredients. We will have you fixed up in no time. EVERYTHING IS GOING TO BE OKAY.

And here is the recipe itself, in case you are from the future, rooting through mankind’s archives in a radiation-proof vault, posts preserved but links destroyed in our hurry to escape impending alien overlords:
Oatmeal Scotchies
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1-1/4 cups flour
1 tsp baking soda
1/2 tsp salt
3 cups oats (quick or old fashioned, uncooked)
1 package (11 oz.) butterscotch flavored chips
Heat oven to 375 degrees F. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well. Drop dough by level tablespoonfuls onto ungreased cookie sheets. Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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I made a couple of changes: I removed the “margarine” option from the butter line, and I removed the word “optional” from the salt line. Obviously you may use margarine and leave out the salt, but there will be an awkward silence when you tell me about it.
Also, some of you said that your chocolate chip cookies don’t look like the ones in yesterday’s photo, shown here again:

Well, the first step in diagnosing the problem is to make sure you’re using my recipe, which is basically straight off the back of the bag, and which I have posted before as Postpartum Chocolate-Chip Cookies:
1 cup (1 stick) Crisco
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2-1/4 cups flour
1 bag (12 oz) chocolate chips
Cream Crisco and sugars. Add eggs and vanilla. Add baking soda, salt, and flour. Add chocolate chips. Bake on ungreased cookie sheet, 375 degrees F, 9-10 minutes.
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Notice that one of the intensely awesome elements of this recipe is that if you use a Crisco stick (and what do you mean, you don’t use Crisco sticks?), you can do all the measuring with a single measuring cup (three of the 3/4 cup used for the sugar is the 2-1/4 cups flour) and a single measuring spoon (dry it off after measuring the vanilla). You don’t have a 3/4 cup? Oh, honey. They’re made by Tupperware, and they also have a 2/3 cup. The set is crazy expensive, but I use those two measurements so often, it’s totally worth it. I like the older-style ones (I don’t like the swoopy handles on the newer ones) so I bought mine used on evilBay. If you’re not picky about color and you find reasonable shipping, you can find a set for cheaper than new.
Where were we? Oh, yes: you were writing “Tupperware measuring cups” on your Christmas list.
And then you were making a batch of cookies. Maybe two batches.




