Classic cookie recipes: Butterscotch oaties & chewy butterscotch oat squares (1968)

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Classic cookie recipe Butterscotch Oaties - 1960s
Butterscotch Oaties

Sixty buttery melt-in-the-mouths that’ll disappear like sixty

Classic cookie recipe Butterscotch Oaties (1968)

Butterscotch Oaties – classic cookie recipe


1 6-ounce package (1 cup) Nestle’s butterscotch morsels
3/4 cup butter
2 tbsp. boiling water
2 cups rolled oats
1 cup sifted flour
3/4 cup sugar
1 tsp. baking soda
Dash salt


Preheat oven to 350 degrees F. Combine butterscotch morsels and butter and melt over boiling water. Remove from heat. Mix boiling water (2 tablespoons) with baking soda and add to butterscotch mixture. Gradually blend in remaining ingredients. Drop by slightly-rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 minutes.

Makes 5 dozen cookies

No-bake chocolate-butterscotch candy bar cookies (1980)

Bonus recipe: Chewy butterscotch oat squares


One 6-oz. pkg. (1 cup) butterscotch morsels
1-1/2 cups rolled oats (quick or old fashioned, uncooked)
One 15-oz. can sweetened condensed milk
1 cup chopped nutmeats
1/2 teaspoon salt


Melt butterscotch morsels in top of double boiler over hot (not boiling) water. Stir in oats, condensed milk. nutmeats and salt. Spoon batter evenly into greased and floured 9-inch square baking pan. Bake in preheated moderate oven (350 degrees) about 25 minutes. Cool and cut into squares. Makes 3 dozen.

Classic cookie recipe Butterscotch Oaties - 1960s

Editor’s note: “Disappear like sixty” — as referenced in the vintage ad — is an old way of saying that something disappeared (or was eaten) really quickly

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