Oatmeal Scotchies

Oatmeal scotchies are one of my favorite cookies of all time!  I like to eat them for dessert when they are soft and chewy and I like to dip them in my coffee and eat them for breakfast when they are crisp and crunchy.  Cookies for breakfast, you ask.  Why not?  They do have oatmeal in them and oatmeal is a breakfast food, right? 

If I have one complaint about oatmeal scotchies, it is that they fall apart.  Put a dozen cookies in a bag and they quickly become oatmeal scotchie bits.  To solve my dilemma, I updated the recipe found on the back of the butterscotch morsels bag. 

1 ¼ cups all-purpose flour

1 tsp. baking soda

½ tsp. ground cinnamon

½ tsp. salt

1 cup unsalted butter, room temp.

¾ cup granulated sugar

¾ cup packed brown sugar

2 large eggs, room temp.

1 ½ tsp. vanilla extract

3 cups old-fashioned oatmeal

11 oz. pkg. butterscotch morsels

Preheat oven to 375 degrees F.

Combine 1^st four ingredients in a small bowl.

In a large bowl, beat butter and sugar until light and fluffy.  Beat in eggs and vanilla extract.

Gradually beat in flour mixture.

Using a blender or food processor, grind 2 cups of oatmeal into a fine powder.  Add the oatmeal (2 cups ground oatmeal and 1 cup old-fashioned oats) to the cookie mixture.  Stir in butterscotch morsels. 

Bake 8 – 9 minutes for chewy cookies.

Bake 9 – 10 minutes for crispier cookies.

* I prefer to bake my cookies on a cookie/pizza stone.  I also prefer to drop my cookies using an ice cream scoop.