Food is quite the memory jogger. A trigger of sorts. Much like music. Or certain smells.
I don’t know if everyone is like this, but I want to think that a warm chocolate chip cookie takes everyone back to their childhood – I think my first memory of a chocolate chip cookie and looking back, probably the first time I took comfort from food or felt love through its simple preparation, was when our first childhood dog – ‘Puppy’ – original, I know…died.
I was curled up on dad’s lap in our old gray (it wasn’t old yet) recliner and I was sobbing and mom, from the kitchen, offered to make cookies – ‘maybe that will make us feel better’. I don’t remember the taste of the cookies or if we even ate them that night – I am sure we did, with large glasses of milk and spoons to fish out soggy lost bits and pieces. What I remember, as dad sat reassuring us that Puppy was in heaven causing ruckus up there, was that mom, while also mourning the loss of her beloved dog (even though she would holler and throw spoons in his direction from the back door when he would bark and howl), took time to bake us cookies – hoping they would ease our tears and cheer us up a bit. Which, I am sure they did.
Cookies have that sort of power. Especially if mom is making them.
Oatmeal Scotchies … guess what..you got it, comes with a memory. Like any cookie, they remind me of my grandma. As most things I bake do, but these are most definitely a Shirley memory. On Wednesday evenings, grandma had church choir practice or perhaps it was the Women’s Society meeting…all I know, is that she was at church on Wednesday nights and the church was just 2 blocks from our house. Therefore, Wednesday nights always guaranteed a visit from grandma and she normally brought a bake good ( and I wonder where I get this habit from). Cookies or pie. And if it was cookies…4 out of 5 times, they would be chewy oatmeal scotchies.
As grandma and mom sat and chit chatted and gossiped … we 3 kids scarfed down cookies, leaving just crumbs behind. Sore jaws and crumbs.
I hadn’t had an oatmeal scotchie in years. Years! Quite devastating, seeing how the recipe for these magic little guys are on the back of the bag of Nestle butterscotch chips. And when something is this good, there is really no need to tinker with the recipe. Well, I kinda did…I added roasted pecans, because pecans kind of rock in cookies. No?
Of all the cakes, cookies, and pies I have taken into work…I believe these cookies received the most hubbub. The container was returned with a pleading of it being refilled with more. People were hiding and stowing away cookies in lockers. They were being eaten 2 and 3 at a time. I wanna believe it was because these cookies were not only chewy and delicious, but because their flavor and texture and slight hint of cinnamon took them back.
Back to grandmas, school lunches, after school snacks, Wednesday nights.
- 1 Cup (2 sticks) butter, room temperature
- 3/4 Cup white sugar
- 3/4 Cup, light brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/4 Cup flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 Cup Roasted Pecans, roughly chopped
- 3 Cup Old Fashioned Oats
- One 11-oz bag butterscotch chip
- Preheat oven to 375F.
- In a large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
- In a mixing bowl, cream together softened butter and sugars until light and fluffy. Add eggs one at a time, until incorporated. Beat in vanilla.
- With mixer on low, add the flour mixture to the wet ingredients and mix until incorporated – the dough will be tacky.
- With a wooden spoon, stir in the oats, pecans, and butterscotch chips.
- Drop rounded spoonfuls of dough onto parchment lined (optional) baking sheets and bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
- Remove from oven and let sit on cookie sheet for 5 minutes before transferring to wire rack to cool.
Adapted from Nestle TollHouse