Despite all of the changes in social media and content creation over the past 15 years, I still follow a few blogs by RSS. I started on Google Reader in high school following mostly tech and gaming news, but when I started cooking on my own, I added in a few baking blogs as well.
Many cooking blogs have come and gone, and I have been slow to add new blogs. However, a few have stuck around for years, such as Two Peas & Their Pod. Maria shares a variety of mains and snacks, but I primarily enjoy her desserts: she posts the most decadent but also unpretentious recipes. I rarely (if ever) have found a dessert “too sweet,” so recipes are perfect for my tastes.
A few weeks ago, I had received a recommendation for the Oatmeal Scotchies recipe on the back of the Nestle Toll House Butterscotch Chips package. A few weeks later, I saw Maria post an Oatmeal Scotchies recipe. I must have forgotten the “back of the package” prescription but kept the concept because the recipe jumped out at me as a good candidate for my next cookie.
I started baking during a gap after I had prepped for dinner but before I needed to start cooking. Although it was an efficient use of time standing in the kitchen, it did mean I ended up multi-tasking and going back to the oven several times during the meal.
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Maria has some very specific instructions about the timing and steps for creaming the butter and sugar. For once, I knowingly ignored those and used Bravetart’s suggestions for longer creaming times. I will excuse it by saying that there was dinner to do as well.
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I wish I had more pictures, but the recipe was actually remarkably straightforward and typical for cookies. After incorporating the dry ingredients, I added the butterscotch chips and oats.
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I decided to use my 1.5 tbsp cookie scoop rather than weighing out balls. The recipe said it made 20 cookies, but I ended up with more like 30 dough balls. I roll each scoop from a mound into a true ball in my hands, and I wonder if it makes a difference.
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I ended up baking the cookies just a bit on the longer side than I expected, especially since I presumably made small dough balls. They hadn’t quite browned around the edges, and I could see they were still a bit raw in the middle before the extra time.
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The last step is to top with flaky sea salt, which presumably is a gesture to salted caramel.
The salt on top is the only major difference from the Nestle recipe. Otherwise, the ingredients are all the same with some adjustments in the proportions.
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The cookies turned out great: to be honest, I was quite confident based on the flavors that they couldn’t really go wrong. I think I may have preferred them to spread just a little less for more chew, but I also didn’t follow the recipe exactly.
I am curious to try the back of the bag recipe as well since I presume Maria tweaked the proportions for a reason. However, I would be perfectly happy just to stick with this recipe.
If you’re interested in making Oatmeal Scotchies, you can find the recipe on Two Peas & Their Pod.