Description
Oatmeal Scotchies are classic chewy cookies combining old-fashioned oats and sweet butterscotch morsels for a delightful texture and flavor. This recipe provides a straightforward method to bake soft, golden-brown cookies perfect for any occasion.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- 1 cup unsalted butter, room temperature (226g)
- 1 cup packed dark brown sugar (220g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Additional Ingredients
- 2½ cups old fashioned oats (270g)
- 1 (11-ounce) package butterscotch flavored morsels (310g)
Instructions
- Prepare the tray: Line a tray that fits in your fridge with parchment paper and set aside for chilling cookie dough later.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt until evenly combined. Set aside.
- Cream butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer with paddle attachment to beat butter, dark brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time until fully incorporated. Then mix in the vanilla extract.
- Combine mixtures: Slowly add the flour mixture to the butter mixture on low speed and mix until nearly combined. Fold in oats and butterscotch morsels ensuring no dry flour bits remain.
- Scoop and chill dough: Using a 2 tablespoon scoop, place dough balls onto the prepared tray. Dough balls may be close together. Cover and refrigerate for at least 1 hour up to 72 hours, or freeze for at least 30 minutes.
- Preheat oven and prepare baking sheets: When ready to bake, preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Arrange dough and bake: Place chilled dough balls about 2 inches apart on baking sheets. Bake one sheet at a time for 10 to 12 minutes or until edges are golden brown but centers remain slightly doughy.
- Cool the cookies: Allow cookies to cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store: Store cooled cookies in an airtight container for up to one week.
Notes
- Room temperature butter and eggs ensure better mixing and texture.
- Chilling the dough helps control spreading and improves cookie structure.
- Baking one sheet at a time promotes even baking and consistent texture.
- Use parchment paper for easy cleanup and to prevent sticking.
- Cookies may look slightly underbaked in the center when removed from oven; they firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
