Oatmeal Peanut Butter Scotchie
Oatmeal Peanut Butter Scotchies
1 cup white sugar, 1 cup brown sugar, 1/2 cup unsalted butter, 1 1/2 cups chunky peanut butter (not the sugar free kind), 4 1/2 cups rolled oats (can do all old fashioned or do half old fashioned and half instant depending on your texture preferences), 2 tsp. vanilla extract, 3 whole eggs, 2 tsp baking soda, 1 bag of butterscotch chips, 3/4 cup chopped pecans.
Cream butter, peanut butter and sugars. Add eggs and vanilla. Stir in oats, soda, butterscotch chips and nuts until combined. Drop by spoonful on a greased cookie sheet or use parchment paper. Bake 350 degrees for 12 minutes (brown on bottom and some browning on top). Cool on cookie sheet 5 minutes before removing to cooling rack. Makes 72 cookies.
I LOVE THIS COOKIE. So does everyone I feed it to. I used to send baked goods with my ex-husband to work on a regular basis. I must have sent 50 plates of these with him over the years. One of his co-workers, Bob, was allergic to nuts. Any time I'd send baked goods that contained nuts, I'd include a note with Bob's name in a circle with a slash through it so he would know not to eat them. That co-worker was well aware that this cookie was full of nuts but he liked them so much that he was willing to take a trip to the emergency room just to eat one. And he did too. I was so worried that my love of baking almost killed a man! He lived to tell thankfully. I haven't any idea where I got this recipe. The ragged recipe card has sat for years in my recipe box with the modifications I scribbled in the margins. I remember that when I first tried this recipe, I couldn't fathom that it would work without flour. So I added some. Boy was that a mistake. The cookie still tasted good but it destroyed the unique texture created without the use of flour. These cookies are rich in flavor, chewy and crispy. Anyone who enjoys peanut butter, adores these cookies.
on 04/12/07
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