Chewy Butterscotch Oatmeal Cookies AKA Oatmeal Scotchies
User Reviews
5
Chewy Butterscotch Oatmeal Cookies AKA Oatmeal Scotchies
Description
Prepared by mixing all-purpose flour with cinnamon, cardamom, baking soda, and salt, this cookie dough gains complexity from the warm spices. Butter and a combination of brown and granulated sugar are creamed to a light base before incorporating orange zest, orange extract, and vanilla for fragrant undertones. Eggs and molasses enrich the dough, balancing the sweet with molasses' subtle bittersweet quality.
Old-fashioned oats and generous amounts of butterscotch chips fold in last, contributing chewy texture and bursts of buttery sweetness. The dough is portioned into balls spaced on parchment-lined baking sheets, baked at moderate temperature until set but soft within.
The result is a cookie with soft chew from the oats, the creamy pockets of butterscotch, and a nicely rounded orange-spiced aroma. This recipe yields a classic butterscotch oatmeal cookie experience with added warmth from cardamom and the brightness of citrus elements.
Ingredients
- 2 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 unsalted butter sticks (8 ounces, 1 cup), at room temperature
- 1 light brown sugar 1/4 cup, packed
- 1/4 cup granulated sugar
- 1 teaspoon orange zest, finely grated
- 1/2 teaspoon orange extract
- 2 teaspoons vanilla extract
- 2 egg large, at room temperature
- 1 molasses 1/2 tablespoon, not blackstrap
- 2 old-fashioned oats 3/4 cups, divided
- 2 cups butterscotch chips
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.
User Reviews
Overall Rating
5
You'll Also Love
