Oatmeal Scotchie Cookie

Primary Prep, Ingredients & Nutritional Info

Start with: 1 egg, 1 stick (1/2 cup) butter or margarine, softened (not melted)

Just three easy steps

// Heat oven to 350°F. If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds. For best results, do not melt butter.
// Stir together egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough according to desired cookie size and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8x8-inch pan.
// Bake as directed or until light golden brown around edges. Cool 5 minutes and remove from pan. For cookie bars, cool thoroughly before cutting. Store cooled cookies in airtight container.

High Altitude: Prepare as directed, adding 2 tablespoons all-purpose flour.

Yield	Dough Quantity	Bake Time
18-20 Cookies	1 rounded tablespoon	10-12 minutes
12 Cookies	2 rounded tablespoons	12-14 minutes
Cookie Bars	8x8-inch pan	24-26 minutes

Nutrition

Nutrition Facts

Serving Size: 3 tbsp mix (25g) (amount for 1 cookie)

Servings Per Container: about 20

Amount Per Serving		Mix	As Prepared*
Calories		100	140
Calories from Fat		20	60
			% Daily Value***
Total Fat	2g**	3%	11%
Saturated Fat	1g	5%	20%
Trans Fat	0g
Cholesterol	0mg	0%	7%
Sodium	110mg	5%	6%
Total Carbohydrate	19g	6%	6%
Dietary Fiber	1g	4%	4%
Sugars	10g
Protein	1g
Vitamin A		0%	2%
Vitamin C		0%	0%
Calcium		0%	0%
Iron		2%	2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

	Calories	2000	2500
Total Fat	less than	65g	80g
Saturated Fat	less than	20g	25g
Cholesterol	less than	300mg	300mg
Sodium	less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat: 9

Carbohydrate: 4

Protein: 4

INGREDIENTS:

Rolled oats, sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour, enzymes), butterscotch chips (sugar, palm kernel and palm oil, whey powder, nonfat dry milk solids, dextrose, soy lecithin, yellow lake 6, yellow lake 5, blue lake 2, salt, artificial flavor), brown sugar, corn syrup solids, canola or soybean oil. Less than 2% of: molasses powder, spices, natural and artificial flavors, salt, baking soda, soy lec- ithin, caramel color.

CONTAINS: Wheat, milk and soy.

May contain eggs and tree nuts.

Refer to the package for the most current ingredient information.

Stir things up with our favorite mix-ins & recipes.

Carrots & Butterscotch Cookie Cups
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Prep 10 min Total Time 2 hrs Servings 18 cookie cups

Ingredients

Cookie:
1 package Krusteaz Oatmeal Scotchie Cookie Mix
1 cup shredded fresh carrots
½ cup well drained pineapple tidbits
½ cup chopped pecans
½ cup butter, softened
1 egg
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Frosting:
1 ½ cups powdered sugar
1 cup (8 oz) cream cheese, softened
2 tablespoons butter, softened
2 tablespoons honey
Salted chopped pecans, optional
1. //Preheat oven to 350°F. Line muffin pans with 18 paper baking cups.
2. //For Cookies: In medium bowl, stir together all cookie ingredients until dough forms. Divide dough and place in muffin cups. Bake 13-15 minutes or until center springs back when lightly touched. Let cool completely before frosting.
3. //For Frosting: In medium bowl, combine all frosting ingredients until smooth and creamy. Frost cookie cups with smooth layer of frosting; top with salted chopped pecans, if desired. Chill 1 hour before serving.
Jolty Scotchies
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Prep 10 min Total Time 30 min Servings 22 cookies

Ingredients

1 package Krusteaz Oatmeal Scotchie Cookie Mix
1/2 cup (1 stick) butter, softened
1 egg
2 teaspoons instant coffee
½ cup crispy rice cereal
Coffee Glaze
½ cup powdered sugar
2 teaspoons prepared coffee (add more if needed)
1. //Heat oven to 350°F.
2. //In medium bowl, stir together Krusteaz Oatmeal Scotchie Cookie Mix, butter, egg and instant coffee until blended. Gently fold in cereal. Spoon dough by rounded tablespoon and place 2 inches apart onto ungreased cookie sheet.
3. //Bake 10-12 minutes. Cool cookies thoroughly before drizzling with glaze.