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Chewy Butterscotch Oatmeal Cookies AKA Oatmeal Scotchies

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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
40 mins
Servings: 2 dozen cookies
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350(F). Line two large baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, stir together the flour, cinnamon, cardamom, baking soda, and salt. Set aside until needed. 
  3. 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.
  4. 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.
  5. Add in the orange zest, orange extract, and vanilla extract, beat until combined. 
  6. Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the molasses. 
  7. On low speed, gradually beat in the flour mixture, beating until the dry ingredients are just incorporated.
  8. Stir in 2 and 1/2 cups the oats and all of the butterscotch chips, beat until just combined. 
  9. 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. 
  10. 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. 
  11. Cool cookies on the baking sheet, placed on top of a cooling rack, for at least 10 minutes before serving.