Oatmeal Scotchies
User Reviews
4.9
Oatmeal Scotchies
Description
This cookie recipe blends all-purpose flour, baking soda, salt, and cinnamon with softened butter and a combination of brown and granulated sugars to form the base dough. Large eggs and vanilla add moisture and depth. The key ingredients, rolled old-fashioned oats and butterscotch morsels, introduce chewy texture and a rich butterscotch taste. The dough is lightly mixed to maintain the oats' texture and prevent overworking.
The dough is portioned into two-tablespoon scoops and spaced on parchment-lined sheets. Chilling the shaped dough before baking helps the cookies hold their shape and reduces spreading. Baking at 375°F for about 10 minutes produces cookies with crisp edges and a soft center.
These cookies store well if refrigerated as dough and can be frozen briefly before baking to maintain their form. Using unsalted butter and measuring flour correctly are important for consistent results. Substitutions include chocolate chips for butterscotch morsels if desired.
Ingredients
- 1 1/4 cups all-purpose 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 egg large
- 1 teaspoon vanilla (5ml)
- 3 cups rolled oats 270g, Old-Fashioned Quaker brand
- 11 ounce butterscotch morsels about 2 cups/300g, package, flavored
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
- Freezing the shaped dough for 10 minutes before baking helps prevent excessive spreading.
- Use old-fashioned oats for the right texture; other types will change the cookie consistency.
- Salt enhances flavor even in sweet cookies; don't omit it.
- Measure flour properly by fluffing it before spooning into the cup or use a kitchen scale for accuracy.
- Dough can be refrigerated for 2-3 days; allow it to warm slightly before shaping.
- Unsalted butter is preferred; if using salted butter, reduce added salt accordingly.
- Chocolate chips can replace butterscotch morsels if desired.
- Let cookies cool on the baking sheet for 5-10 minutes before transferring to a rack.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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