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Butterscotch Scotchies

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This December I decided to join a new cooking group; Operation Baking Gals. Growing up in a military family I realize how important it is to support our troops. They are over there fighting and working harder than most and need our support. So what could be a better way to support our troops then by sending them delicious treats! I joined team Beantown Baker and was making goodies for a women named Rebecca who is currently deployed in Iraq. I packed her box full of homemade goodies and store bought treats. The best of both worlds 🙂 Here is a run down of what I packaged up:


Butterscotch Scotchies
Creative Pan Cookies
Thin Mint Girl Scout Cookies
M&M’s – Milk and Dark Chocolate
Creamy Chocolate Fudge (How awesome is that box!)
Twizzlers
– Because she was previously stationed in Hawaii I sent her:
Mauna Loa Macadamia Nut Covered in Chocolate
Kona Coffee

If you would like to join Operation Baking Gals please visit their website. Just think of all the wonderful people who will enjoy your treats 🙂

I read online that you should not use butter when sending treats overseas because the possibility of it going rancid. I doubt this would happen now because it’s so cool outside but I didn’t want to take the chance. I found a few dessert safe recipes courtesy of
Nestle. I made the creative pan cookies, which I forgot to take pictures of, and the butterscotch scotchies. Both were tasty but you could definitely tell they were made with butter flavored Crisco instead of butter. I figure better safe than sorry. Enjoy!!!

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Butterscotch Scotchies

Ingredients:

1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter-flavored vegetable shortening
1 1/4 cup granulated sugar
2 large eggs
1 1/2 tablespoon grated orange peel (I left this out because I was out of oranges)
2 tablespoons water
3 cups quick or old-fashioned oats (I used quick)
11 ounces Nestle Toll House Butterscotch Flavored Morsels

Source: Nestle

Directions:

Preheat oven to 375º F. Grease 15 x 10-inch jelly-roll pan.

Combine flour, baking soda, salt and cinnamon in small bowl. Beat shortening, sugar, eggs and orange peel in large mixer bowl until creamy. Gradually beat in flour mixture and water. Stir in oats and morsels. Spread batter into prepared baking pan.

Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

I triple dog dare ya not to find this awesome 🙂

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Christine @ Fresh Local and Best

Saturday 12th of December 2009

Wow! These look so awesome, wonderfully sweet and gooey!

Natasha - 5 Star Foodie

Friday 11th of December 2009

These are such yummy sweet treats! I would love to have some right now with my cup of coffee!

Jen @ My Kitchen Addiction

Thursday 10th of December 2009

These look wonderful! I have thought about joining Operation Baking Gals... I'll have to look into it! Such a great thing to do!

joyce

Thursday 10th of December 2009

Thank you for baking for the troops. I have browsed that site a few times but am involved in so many other sites and baking on my own that I have not participated yet. I only bake with butter flavored Crisco for mailing to the troops. Not a big fan of the flavor but I know it will be OK for them to eat in the heat. I posted a cookie recipe recently that I specifically make for mailing to Iraq and Afganastan and Kosovo and Korea. Keep up the good works. Joyce (military Mom)

doggybloggy

Thursday 10th of December 2009

let me be cheesey for a moment - I FEEL SO PROUD OF YOU!

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