Oatmeal Scotchies really do vanish as they come out of the oven! This recipe is nothing special or fancy – in fact it is simply the Quaker Oats Vanishing Oatmeal Cookies recipe with butterscotch chips mixed into the batter! You can get the original Vanishing Oatmeal Cookie recipe here. I really do mean the original recipe; it is not the same recipe that you find inside your current Quaker Oats tube. Quaker changed their recipe at some point in the last 20 years, making a dry and unsatisfying cookie. Sometimes, the original recipe is simply the best. Even better when you add butterscotch chips!
Vanishing Oatmeal Scotchies
1 cup (2 sticks) butter, softened to room temperature
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups Quaker Oats
5.5 ounces of Butterscotch Chips (about a half bag, give or take, depending on your preference)
Preheat oven to 350 degrees. Cream together butter and sugars. Add eggs and vanilla; beat well. In a separate bowl, mix together flour, baking soda, cinnamon and salt. Add dry mixture to the butter/sugar mixture and mix until well combined. Stir in oats; mix well. Mix in butterscotch chips. Drop by rounded tablespoons onto ungreased cookie sheet (I like to use parchment paper but it’s not necessary). Bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet then transfer to wire cooling rack.
For bar cookies, bake 30-35 minutes in an ungreased 13×9 inch metal baking pan.