Holiday scents for many include the sweet smell of cookies baking in the oven. Bellingham Herald readers share these recipes and the family memories that go along with them.
SCOTCH OATMEAL COOKIES
Gale Park Frederick of Bellingham shares this recipe she created in the 1980s. She said Intalco would ask for a box of these cookies for plant visitors, but at least once the cookies disappeared before the guests got to the conference room.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 teaspoons vanilla
11/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oats
1 bag butterscotch morsels
2 cups chopped pecans
Heat oven to 350 degrees.
Beat butter and sugar until creamy.
Add eggs and vanilla and beat well.
Mix flour, baking soda, cinnamon and salt. Mix well with wet ingredients.
Drop by rounded tablespoons onto ungreased cookie sheet.
Bake 9-10 minutes, until golden brown.
Makes 4 dozen.