To Oatmeal Scotchies (Soldier Cookies)

So my choice of baking came down to a house vote tonight. It was a tie between Pumpkin Chocolate Chip and Oatmeal Scotchies and the latter won out! Many in my co-op house didn’t know what they were, but these are an all time classic in the Cartwright household and for good reason. From 2002-2004 I lived in Doha, Qatar (a little peninsula of a country that jets into the Persian Gulf off of Saudi Arabia) and my dad was back and forth between Qatar and Kuwait for work and every time (or a majority of the time) my mums would send him back with a ton (like 100+) of these cookies. Why? Because they are just so dang delicious and they transported well. The oats and the butter and all of that deliciousness just sticks together like they were made for each other (but really they were). So my nickname for these cookies are the “Soldier Cookies” since the soldiers in Kuwait were always pleased when they saw that my dad hard arrived with “the goods”. As the saying goes “a way to a man’s heart is through his stomach” is pretty darn right – so if you need a quick and easy recipe then check out this one. Or just go to the store and buy a package of Nestle Tollhouse Butterscotch morsels because that is where this recipe comes from – no hassle with having to dig and find a recipe as long as you have the “right ingredient” of butterscotch morsels you are good to go (:


1 ¼ Cups all purpose flour (I did all whole wheat this time and they tasted fantastic – plumper than usual)
1 Tsp. Baking Soda
½ Tsp. Salt
½ Tsp. Cinnamon
1 Cup (2 sticks) butter softened
¾ Cup Granulated Sugar
¾ Cup Brown Sugar (light)
2 Large Eggs
1 Tsp. Vanilla Extract
3 Cups quick or old-fashioned oats
11 oz. Package of Butterscotch Morsels

Preheat oven to 375
Combine flour, baking soda, salt and cinnamon in a small bowl.
Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large mixer bowl.
Gradually beat in the flour mixture.
Stir in the Oats and Butterscotch morsels.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 7-8 minutes for chewy cookies (more like 9 for the whole wheat version) and 9-10 for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks and cool completely.
Recipe says it makes 4 dozen cookies – but I made closer to 5 dozen and they were a good size cookie.
Enjoy – housemates definitely enjoyed and now off to take to a group meeting!