Oatmeal Scotchies
User Reviews
4.7
Oatmeal Scotchies
Description
This cookie recipe blends all-purpose flour with baking soda, cinnamon, and salt, then combines it with creamed unsalted butter, brown and granulated sugars, egg, and vanilla extract. The dough incorporates old fashioned oats and generous butterscotch chips, which add chewiness and pockets of rich sweetness.
Baked at 350 degrees F, the cookies develop lightly golden edges while maintaining a soft middle. Removing them when just set and sprinkling flaky sea salt on the hot cookies adds a subtle contrast and enhances flavor complexity.
The cookies cool on the baking sheet to finish baking, yielding a satisfying soft texture. They can be doubled in quantity easily for larger batches.
Ingredients
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter at room temperature
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup butterscotch chips
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Use a stand mixer or hand mixer to beat the butter on medium speed for about 30 seconds. Add in the sugars and beat until smooth, about 1 minute, scraping down the sides of the bowl with a spatula as necessary.
- Add the egg and vanilla extract; mix until combined. With the mixer off, add all of the dry ingredients. Mix on low until just combined, don’t over mix.
- Stir in the oats and butterscotch chips.
- Use a cookie scoop or spoon to scoop the dough into balls. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10 to 12 minutes or until cookies are slightly golden around the edges but still soft in the middle. They will finish baking as they cool. Remove the pan from the oven and sprinkle cookies with flaky sea salt. Let the cookies cool on the baking sheet for 3 minutes and then transfer to a cooling rack to cool completely.
Notes
- This recipe can easily be doubled to make more cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 140mg | 6% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 233IU | 5% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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