Oatmeal Scotchies
User Reviews
4.9
363 reviews
Excellent
Oatmeal Scotchies
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Incredible soft and chewy Oatmeal Scotchies. Don't forget to check out my step by step photos and tips above!
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Ingredients
- 1 1/4 cups AP flour (150g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup butter softened (226g)
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar (100g)
- 2 eggs large
- 1 teaspoon vanilla (5ml)
- 3 cups Old-Fashioned Quaker oats (270g)
- 11 ounce package Butterscotch Flavored Morsels (about 2 cups/300g)
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Instructions
- Preheat oven to 375F
- In a medium bowl whisk together the flour, baking soda, salt, and cinnamon then set aside.
- Combine butter and sugars in mixer and beat until light and fluffy.
- Scrape the bowl down and add the vanilla and eggs one at a time.
- Add flour mixture and mix on low until almost combined then add the oats and butterscotch morsels and mix on low until just combined.
- Use a spatula to fold in any unmixed bits then portion out two-tablespoon sized pieces and place on parchment lined baking sheets allowing about 3 inches in between.
- You can bake straight away but I prefer to freeze the rolled cookies for 10 minutes before baking at 375F for 10 minutes.
Notes
- After preparing the cooking I like to freeze them for 10 minutes before baking so they hold their shape and don't spread too much.
- Make sure to use old-fashioned oats and no other type of oatmeal or you will not get the same results.
- Although we are making a sweet cookie, salt is important for adding flavor so don't skip it.
- Make sure to measure your flour correctly for accurate results. If you don’t have a kitchen scale fluff the flour and sprinkle it into your measuring cup before leveling.
- You can refrigerate the cookie dough in a bowl for 2-3 days but make sure to let it sit a room temperature for around 20 minutes so it's easier to measure out into cookies.
- I recommend using unsalted butter because we add salt to this recipe. If you only have salted butter don't worry just reduce the amount of extra salt you add.
- If you're not a fan of butterscotch you can swap them for chocolate chips.
- Let the cookies rest for 5-10 minutes before moving to a cooling rack to cool completely.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
60mg
(20%)
Sodium
523mg
(22%)
Potassium
129mg
(4%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
461IU
(9%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 523mg | 22% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 461IU | 9% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
363 reviews
Excellent
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