Vintage Eats Recipe:  In Loving Memory of John Reusser–1990 Butterscotch Oatmeal Raisin Cookies

Today would have been my husband’s 73^rd birthday. He passed away last year from prostate cancer.

We are still grieving for him. I had planned to spend time at his grave, but the weather (snow) has kept me inside (my daughter’s school was cancelled, it was that bad).

I decided to honor his memory by making a combination of two of his favorite cookie recipes– Oatmeal Raisin and Scotcheroos.

Most of you know the chewy goodness of Oatmeal Raisin Cookies. I will dedicate a post to that particular type of cookie in the future. The same is true for Scotcheroos, those gooey no-bakes topped by melted chocolate chips.

This recipe brings out the best of these two delicacies –with one distinction. I had baked them and bitten into one before realizing something was different – they were not noticeably sweet like most cookies.

Oh no! I rushed to the recipe and scanned it. No amount of sugar was listed. I had not missed this typically vital ingredient in cookie recipes.

But they were still tasty. John would have liked them.

I normally don’t share personal family photos for privacy, but I’m making an exception by including some of my favorites of my precious man. We raised three great kids and John would have loved getting to meet our first grandchild – a boy born last summer – and a future son-in-law (wedding in February 2026).

We were always so proud of our kids (I still am). We were also thrilled that all are living with Jesus in their hearts, which is most important of all.

I hope you will try these cookies or make some of your own in memory of a beloved family member. I have found mixing and measuring ingredients and sharing the results with others help calm me, which aids the grieving process.

Thanks for allowing me to share part of my grief journey with you.  

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1990 Butterscotch Oatmeal Raisin Cookies

1 cup oatmeal

¾ cup flour

1 teaspoon baking powder

¼ teaspoon salt

7-ounce package butterscotch morsels (I used ½ of an 11-ounce bag)

6 tablespoons butter

½ teaspoon almond extract

1 egg, beaten

1 cup raisins (I soaked them in water for one hour to plump, then thoroughly drained them before using)

In large mixing bowl combine oatmeal, flour, baking powder, and salt.

In a small saucepan combine butterscotch morsels and butter. Cook over very low heat, stirring constantly until mixture has completely melted.

Stir in almond extract.

Remove the pan from heat and set aside.

Stir beaten egg into oatmeal mixture, then add melted butterscotch mix.

Add raisins and stir.

Drop by rounded teaspoonfuls onto baking sheets about 2 inches apart. (I use small ice cream scoop for consistency in size)

Bake for 10 minutes or until cookies have browned around the edges.

Remove from oven and after the cookies have cooled for 2-3 minutes, use a rubber spatula to transfer to wire racks to cool.

Yield: 36 cookies