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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 🙂

Sweet slow roasted praline pecans. Spiced with cocoa powder, cinnamon, sugar and just a touch of kosher salt. These nuts are perfect for snacking!
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