Oatmeal Scotchies make mouthfuls of memories

With new recipes landing in my hands on a daily basis, I often forget about the classics -- and my favorites.

When I learned that January is National Oatmeal Month, I knew exactly what I'd be making. Oatmeal Scotchies are certainly nothing new or fancy, but they are one of my favorite cookies of all time. And they remind me of home, and of my mom. It was always such a treat when she'd make these, and they never seemed to last more than five minutes in our house.

What's better than fresh, hot cookies and a tall glass of milk?

Not much, as far as I'm concerned.

When I baked a batch last night I was fondly reminded of many years ago, when my brother and I would arrive home from school to a kitchen filled with fresh baked goodness. That's what I love most about food. No matter how far you are from home, or your loved ones, a little time and an old recipe will bring you back in time, reuniting you with long lost memories, every time without fail.

In case you've not tried Oatmeal Scotchies, it's basically a soft oatmeal cookie with butterscotch morsels (no raisins). The recipe follows:

Oatmeal Scotchies

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup brown sugar, firmly packed

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt (optional)

3 cups Quaker*® Oats (quick or old fashioned, uncooked)

1 2/3 cups (11 oz. pkg.) NESTLÉ*® TOLL HOUSE*® Butterscotch Flavored Morsels

Directions

PREHEAT oven to 375*° F.

BEAT butter and sugars in large bowl until creamy. Add eggs and vanilla extract; beat well. Add combined flour, baking soda and salt; mix well. Add oats and morsels; mix well.

DROP dough by level tablespoonfuls onto ungreased cookie sheets.

BAKE 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store tightly covered.