Chewy Butterscotch Oatmeal Cookies AKA Oatmeal Scotchies
User Reviews
5.0
15 reviews
Excellent
Chewy Butterscotch Oatmeal Cookies AKA Oatmeal Scotchies
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These delightfully soft and chewy oatmeal scotchies are exploding with oats and butterscotch chips! A touch of orange zest and a drizzle of molasses take this from a good recipe to a great recipe! No chilling required, so preheat your oven to 350 degrees and jump to the recipe!
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Ingredients
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional, but delightful)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks (8 ounces, 1 cup) unsalted butter, at room temperature
- 1 and 1/4 cups light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon orange zest, finely grated
- 1/2 teaspoon orange extract
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 and 1/2 tablespoons molasses (not blackstrap)
- 2 and 3/4 cups old-fashioned oats, divided
- 2 cups butterscotch chips
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Instructions
- Preheat oven to 350(F). Line two large baking sheets with parchment paper and set aside.
- In a large mixing bowl, stir together the flour, cinnamon, cardamom, baking soda, and salt. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth.
- Add in both sugars and continue beating until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
- Add in the orange zest, orange extract, and vanilla extract, beat until combined.
- Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the molasses.
- On low speed, gradually beat in the flour mixture, beating until the dry ingredients are just incorporated.
- Stir in 2 and 1/2 cups the oats and all of the butterscotch chips, beat until just combined.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread. Sprinkle the tops of the cookie dough with remaining oats.
- Bake, one sheet at a time, for 12 to 13 minutes, or until cookies are golden and set at the edges and still slightly soft in the center.
- Cool cookies on the baking sheet, placed on top of a cooling rack, for at least 10 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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