Cookie Week ~ Oatmeal Scotchies

A cookie jar classic, Oatmeal Scotchies are chewy and crisp cookies chock-full of butterscotch flavored candy morsels. I've replaced some of the sugar and all-purpose white flour to "bulk" the cookies up a bit and add more fiber. These are also fabulous if you substitute some of the butterscotch chips with chopped walnuts (great source of omega-3's for you!).  The same recipe works with chocolate chips or a combination of butterscotch & chocolate...experiment and have fun!

Tip: You can save yourself a ton of time if instead of making cookies, these are made into cookie bars. Just place all the dough into a rectangular 9" x 13" casserole dish (spray with a light coat of Pam© cooking spray first) and bake for 25 to 35 minutes. Test for doneness with a toothpick. My husband loves these bars warmed in the microwave with a scoop of ice cream on the top.
Makes 48 servings

1/2 pound butter, softened
3/4 cup Splenda granulated
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 cups all-purpose flour
3/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups Oatmeal, uncooked (either quick or regular)
11 ounces (1 pkg.) butterscotch morsels

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 or wrap thoroughly and freeze.

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