High Altitude – oatmeal scotchies

Dec
2011
11

posted by on baking, high altitude

9 comments

View of Denver skyline & mountains from Museum of Nature & Science

I remember shortly after I had moved to Denver I found myself attempting to bake my mother’s oatmeal scotchie cookies.

They failed. Every. Single. Time.

I wondered how in the world my baking habits and this high altitude environment I now lived in were going to get along.  I had been baking these cookies for years and now they turned out to be a waste of time & ingredients.

Not willing to give up I started researching the effects of high altitude and how to fix mom’s recipe. Below is my converted recipe I used while I lived above 5,000 feet.

This recipe was the starting point for converting my recipe book from “high plains” to “high altitude”.

ENJOY!

 

Oatmeal Scotchies (High Altitude)

  • 1 cup of butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar (minus a tsp. – I don’t fill my 1/2 cup all the way)
  • 2 large eggs
  • 1 tsp. vanilla (when I say this, I really mean 2 or more)
  • 1 & 3/4 cups all purpose flour (for high plains use 1 & 1/2)
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 cups of quick oats
  • 1 bag of butterscotch chips

Beat butter and sugars until well mixed.
Add eggs one at a time and vanilla and mix again.
Add all dry ingredients to same bowl and mix.
Stir in oats and one bag of butterscotch chips.

Bake at 375 degrees for 10-12 minutes just until the edges are golden.
(I use parchment paper)
Make sure and watch – you don’t want to over bake!

Remove from the oven and let them sit on a cooling rack. Then remove from pan and store in airtight container.

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9 comments

  1. Kimi
  2. Lola
    • meg
  3. Joni
  4. Stacey Paz
  5. Linda A Marquez

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