The Sassy Pair

No Bake Oatmeal Scotchies

September 19, 2018 | Cookies, No-Bake
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There are a couple great things about no-bake cookies, and no-bake recipes in general. The obvious reasons are not having to use the oven, and severely cutting back on total time to make. The former is the sole rationale behind my choosing this recipe this week, because my oven is not working! But no-bake recipes are also great for kids who are just learning to bake. These specific cookies require using the stove, but plenty of others recipes, like these vegan key lime bars, don’t use any heat at all! If you’re looking for more recipes to try, I recently saw this cookbook filled with only no-bake recipes that look amazing.

Adapting Your No-Bake Cookie Recipe

I chose the flavors of these cookies based on the ingredients I had in my kitchen at the moment. I already had oats, and just that day a friend gave me a bag of butterscotch chips that they bought accidentally. So immediately I thought of oatmeal scotchies! Then, since I had some leftover dark chocolate frosting, I added that on top and voilà! A recipe was born.

But it’s not set in stone. Do you prefer white chocolate chips to butterscotch? Throw ’em in! Want to melt peanut butter into the liquid mixture? Do it! Add whatever flavor icing you want on top, or none at all. The possibilities are only as limited as what you happen to have on hand.

Ingredients

  • 3/4 cup brown sugar
  • 1/4 cup unsalted butter (cubed)
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 cups dry oats
  • 2/3 cup butterscotch chips

Directions

  • In a large bowl, measure out oats and butterscotch chips. Set aside.
  • Place butter, brown sugar and milk to a medium saucepan over medium-high heat.
  • Bring slowly to a boil, and boil for about a minute while stirring constantly. Remove from heat and stir in vanilla and salt.
  • Pour liquid mixture into the large bowl with oats and stir to combine. If mixture seems too wet, add some more oats and mix in.
  • Drop by large spoonfuls onto a cookie sheet lined with wax paper. Refrigerate until cool.
NOTES

I added a simple dark chocolate frosting to the top, by combining butter, cocoa powder, confectionary sugar and milk. This is optional!
Cookies will keep for 7-10 days in airtight container.

View more articles written by Britta.

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