Description
These Oatmeal Scotchies are soft, chewy cookies packed with oats and loaded with sweet butterscotch chips. A perfect blend of hearty and indulgent flavors that make them a crowd-pleaser for any occasion.
Ingredients
Scale
For the Crust:
- For the dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- For the mix-ins:
- 1 3/4 cups butterscotch chips
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- 2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
- 3. Beat in the eggs one at a time, then stir in the vanilla extract.
- 4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- 5. Stir in the oats and butterscotch chips until evenly distributed.
- 6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 7. Bake for 8-10 minutes, or until the edges are lightly golden but centers are still soft. Do not overbake.
- 8. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra chewy cookies, slightly underbake them. Store in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months—just scoop and bake from frozen, adding 1-2 extra minutes to baking time.