Scottish Oatmeal Cookie Recipe: Oatmeal Cookies With a Sweet Touch by Ann Marie Patitucci
I’ve been to Scotland twice, once while enrolled in a summer program at the University of North London. The second time I traveled there with my husband for Edinburgh’s International Fringe Festival, one of the most remarkable events I’ve ever attended. If I’m being honest, Scottish cuisine is not one of my favorites. I do, however, love some of the desserts (shortbread, for example!).
These Scottish oatmeal cookies are like oatmeal cookies with a boost of additional flavor. This particular recipe doesn’t include raisins, though some do. I don’t think they’re necessary, though. The cinnamon and butterscotch morsels really make this recipe special.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: Makes about 4 dozen cookies
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups quick or old-fashioned oats
- 1 package (12 ounces) butterscotch morsels
Here’s how to make it:
- In small bowl, combine flour, baking soda, salt and cinnamon. Set aside.
- In large mixer bowl, beat butter, sugar, brown sugar, eggs and vanilla extract until creamy.
- Gradually beat in flour mixture.
- Stir in oats and butterscotch morsels.
- Drop equal sized portions onto ungreased cookie sheets. Bake in a preheated 350-degree F oven for 7 to 8 minutes for chewier cookies or 9 to 10 minutes for crispier cookies.
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Baking Soda $1 & Up
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