Oatmeal Scotchies
User Reviews
5
Oatmeal Scotchies
Description
Oatmeal Scotchies blend rolled oats and brown sugars with melted butter and vanilla to create a rich dough enhanced by butterscotch chips. After combining dry ingredients including flour, cornstarch, baking soda, salt, and optional cinnamon, they are mixed into the wet mixture and chilled to firm up. Baking results in cookies that are golden at the edges while remaining soft and slightly underdone in the centers, allowing them to finish cooking as they cool. The rolled oats provide a chewy texture contrasted by sweet bursts of butterscotch chips.
The cookies are dropped by rounded scoops onto parchment-lined sheets, ensuring uniform size and shape. Chilling the dough prevents spreading and enhances flavor melding. These oatmeal butterscotch cookies work well as a snack or dessert and can be enjoyed with milk or coffee.
For best results, avoid substituting quick or instant oats as they affect cookie texture. Rolling dough into balls before baking can improve appearance but is optional. Using all light brown sugar instead of a mix with dark brown sugar is acceptable if necessary.
Ingredients
- 1 cup butter melted and cooled until no longer warm to the touch, unsalted
- ¾ cup light brown sugar firmly packed
- ¾ cup dark brown sugar firmly packed
- 2 egg room temperature preferred, large
- 1 ½ teaspoons vanilla extract
- 1 ¾ cup all-purpose flour 2 tablespoons
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon optional
- 3 cups rolled oats old fashioned
- 1 ½ cups butterscotch chips plus additional for topping if desired
Instructions
- Combine butter and sugars in a large bowl and stir until well-combined.
- Add eggs and vanilla extract, stir well.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon (if using).
- Gradually stir dry ingredients into wet until completely incorporated.
- Add oats, stir until combined. Finally, stir in 1 ½ cups butterscotch chips.
- Cover bowl with plastic wrap and transfer to refrigerator to chill for at least one hour,
- Once dough has chilled, preheat oven to 350F (175C).
- Drop cookie dough by 2 Tablespoon-sized scoops onto parchment paper lined baking sheets³, spacing cookies at least 2” apart.
- Bake cookies in 350F (175C) preheated oven for 12-13 minutes or until edges are beginning to look golden brown. Centers may look slightly underdone when cookies are finished baking, they will cook completely as they cool on the baking sheet (don’t over-bake or the cookies will be dry).
- If desired, press additional butterscotch chips into the surface of the cookies within 2 minutes of them coming out of the oven.
Notes
- If dark brown sugar isn't available, use all light brown sugar for the same effect.
- Do not substitute instant or quick oats as this will make the cookies dry and crumbly.
- Rolling the dough into balls before baking creates rounder, more visually appealing cookies but is not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 240kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 171mg | 7% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 267IU | 5% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
