Best 8 Oatmeal Chocolate Scotchie Cookie Pie Recipes

HOME

Steps:

• Preheat oven to 375° F.
• Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

OATMEAL SCOTCHIE COOKIE

Steps:

• Preheat oven to 350 °F. Lightly grease cake shaped pan.
• Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.

OATMEAL SCOTCHIES IN A PAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
• Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

OATMEAL SCOTCHIES COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
• Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

OATMEAL CHOCOLATE SCOTCHIE COOKIE PIE

Steps:

• Crust Preheat oven to 350°. Beat together butter and sugars until fluffy. Add eggs and vanilla; beat well. In a separate bowl combine flour and salt. Stir into butter mixture. Stir in oats. Press 2/3 of batter into greased 10″ pie pan; layer about 1/4″ thick. Pierce crust with fork and chill for 30 min. Add baking soda and chips to remaining batter. Drop rounded tsps of batter (3/4″ diameter) onto cookie sheet. Make about 18 mini cookies to decorate. Bake for 8-9 min. Cookies should be pale when removed from oven. Place on rack to cool. Cover chilled crust with foil and pie weights; bake for 20 min. Remove foil and bake for an additional 13-15 min until edges of crust are light brown and center is pale. Cool completely. Ganache Filling Heat cream in saucepan over medium heat until steaming, not boiling. While cream heats, chop chocolate into small pieces and place in medium bowl. When cream is steaming, pour onto chocolate. Mix until combined and allow to cool for 2 hours at room temp or about 1 hour in refrigerator. Spoon cooled ganache into chilled crust and spread smooth. Chill completely. Butterscotch In saucepan over medium heat, combine sugar, flour, cornstarch, salt and milk. Whisk constantly until steaming. In separate bowl slowly pour 1/3 of hot milk into yolks, whisking constantly. Whisk egg mixture back into remaining milk mixture, stirring continuously. Add butter and vanilla and continue to cook until mixture thickens to pudding consistency. Remove from heat and chill for 30 min. Fill remainder of crust with butterscotch. Ganache Frosting Prepare in same manner as ganache filling. After chilled for approx 45 min, remove and whip with mixer on high for about 3 min until fluffy. Pipe a thick ring around outside of pie. Stick mini cookies on top of frosting around outside of pie to finish decorating. Chill completely (3-4 hours).

CHOCOLATE CHIP OATMEAL SCOTCHIES

Steps:

• In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
• Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.

OATMEAL SCOTCHIES

Steps:

• Heat oven to 375°F. In medum bowl, stir softened butter, water and egg. Stir in cookie mix (dough will be stiff). Stir in butterscotch chips.
• Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.