Gooood morning! I hope your Tuesday is off to a great start!

It’s been a while since I’ve added a recipe on here, so I thought I’d share one with you this morning. It’s a family (and neighborhood) favorite, and for good reason! When I babysit, I’ll bring a small “reward” for the end of the day if the kids behave well, and it’s usually something like a short movie, a craft, some of my old toys, or a small snack. A few weeks ago, the kids asked if these cookies could be their reward. I was happy to oblige, and I think the kids and their parents were happy too. 🙂

Oatmeal Scotchies (E, N)
makes around 5 dozen
adapted from Nestle Toll House

Ingredients:
– 3/4 cup all-purpose flour
– 1/2 cup whole-wheat flour
– 1 tsp. baking soda
– 1/2 tsp. salt
– 1 tsp. ground cinnamon

– 1 stick (1/2 cup) unsalted butter, room temperature
– 1/2 cup shortening (I use Crisco)
– 2/3 cup granulated sugar
– 2/3 cup packed brown sugar
– 1 tsp. vanilla extract

– 3 tbsp. canola oil
– 3 tbsp. water
– 2 tsp. baking powder

– 3 cups oats

– 1 package (11 oz.) Nestle Toll House Butterscotch Flavored Morsels

Directions:

1. Preheat oven to 375*F, and line baking sheets with parchment paper. Set aside.
2. In a medium bowl, combine all dry ingredients (flour through cinnamon – DO NOT add the oats). Set aside.
3. In another bowl, beat butter, shortening, and sugars until fluffy. Add in vanilla extract.
4. In a small bowl, combine oil, water, and baking powder. Allow to sit until bubbly, about 2 minutes. These are your “eggs”.
5. Slowly add the “egg” mixture into the wet ingredients. Stir or beat until well combined.
6. Working in thirds, add the flour mixture to the wet ingredients. You’ll want to add this in three batches, scraping the sides of the bowl between each addition, to prevent over-mixing the cookie batter.
7. Next, add the oats one cup at a time. The same thing as stated above applies – you don’t want to over-mix it and make tough cookie dough!
8. Finally, stir in the butterscotch chips using a spatula.
9. Drop by rounded tablespoon onto prepared baking sheets, and bake for about 8 minutes. Once baked, allow the cookies to sit on the sheet for two minutes, then move to a wire rack to finish cooling.
10. Enjoy! 🙂

Notes:
– I “healthified” this recipe by using whole wheat flour and cutting back on the sugar – the original recipe calls for 3/4 cup each. It definitely isn’t a healthy recipe, but at least a bit better!
– The original recipe says to use “old-fashioned” oats, but I’ve used quick oats and they work just fine.