Oatmeal Scotchies
User Reviews
5
Oatmeal Scotchies
Description
This cookie recipe uses creamed butter and sugars for a sweet base, enriched by eggs and vanilla. The dry ingredients include all-purpose flour, baking soda, salt, cinnamon, and quick oats, creating a chewy texture and warm spice note. Butterscotch chips folded in provide pockets of caramel-like sweetness making these cookies distinctively flavored.
The dough may be refrigerated prior to baking to develop flavors and improve texture, but it is not mandatory. Cookies are portioned with a large scoop and placed on parchment-lined sheets to maintain shape and allow spreading without sticking. Baking at 325°F yields cookies with golden edges and soft interiors.
Cooling on the baking sheet helps them set before handling. The subtle cinnamon complements the butterscotch, while oats balance the sweetness with hearty chewiness.
Ingredients
- 1 cup butter softened
- 1 cup brown sugar dark or light, though this is a great one for dark, packed
- 1/2 cup white sugar
- 2 egg
- 2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp cinnamon if you like a lot of cinnamon, you can go to 1 tsp
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups oats quick cook
- 1 butterscotch chips 1/2 cup
Instructions
- Note - if you have time to chill your dough after making, prior to baking, for at least an hour, that's great. If not your cookies will still be great, but chilling the dough up to 24 hours before baking is always a great option, just store tightly covered in the fridge after it's all mixed, up!
- Preheat oven to 325 degrees F.
- In a large bowl, cream together butter and sugars until light and fluffy, at least 2-3 minutes, using a stand mixer or electric mixer.
- Beat in eggs and vanilla. Mix until well combined.
- In a separate bowl, combine flour, baking soda, salt, cinnamon and oats. Stir until well mixed.
- Combine the dry mixture, with the wet mixture, and stir until just combined. Fold in butterscotch chips.
- Line baking sheets with parchment paper or a silicone baking mat. Using a large cookie scoop, drop scoopfuls of dough onto baking sheet, at least 2" apart.
- Bake for approximately 10 minutes, remove from oven and allow cookies to cool on sheets for at least five minutes or longer. Transfer to a wire rack to allow to cool completely. Store in an airtight container. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 117mg | 5% |
| Potassium | 43mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 170IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
