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Oatmeal Scotchies recipe from the side of the butterscotch morsels bag showing texture of cookie.
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Small Batch Oatmeal Scotchies

Half batch recipe for Oatmeal Scotchies, a Nestle Toll House classic cookie.
Course Dessert
Cuisine American
Keyword Oatmeal Scotchies, Small Batch
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 32 minutes
Servings 20
Author Anna
Cost 5

Ingredients

  • ½ cup plus 2 tablespoons all purpose flour (80 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt**
  • ¼ teaspoon cinnamon
  • 8 tablespoons salted butter, room temperature (114 grams)
  • ¼ cup plus 2 tablespoons granulated sugar (75 grams)
  • ¼ cup plus 2 tablespoons light brown sugar (75 grams)
  • 1 large egg
  • ½ teaspoon vanilla extract or grated orange peel
  • 1 ½ cups oats, quick or old fashioned
  • ¾ cup butterscotch chips (125 grams)

Instructions

  • Preheat oven to 375 degrees F.
  • Stir together flour, baking soda, cinnamon and salt. Set aside.
  • Cream butter and both sugars using high speed of an electric mixer, scraping sides of bowl often. Add egg and vanilla and beat for 30 seconds. Add flour mixture and stir until absorbed, then stir in oats and butterscotch chips.
  • Drop by generously rounded teaspoonfuls (¾ inch mound) onto ungreased cookie sheets. Alternatively, you can use a medium size cookie scoop for bigger cookies.
  • Flatten tops slightly and bake for 12 minutes or until golden brown around edges.

Notes

If using unsalted butter, bump the salt up to about ⅜ teaspoon.