Oatmeal Scotchies Recipe
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5.0
3 reviews
Excellent
Oatmeal Scotchies Recipe
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This easy Oatmeal Scotchies Recipe makes soft, chewy, cookies dotted with butterscotch chips. These delicious cookies are a cinch to make, hard to resist, and impossible not to love.
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Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup butter softened (see note 1)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (see note 2)
- 1 2/3 cups butterscotch chips (11 ounces)
Instructions
- Adjust oven racks to the upper middle and lower middle positions and preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, combine flour, baking soda, salt and cinnamon.
- In a stand mixer fit with the paddle attachment on medium speed, or with an electric mixer, beat together butter, white sugar, brown sugar, eggs, and vanilla extract.
- Reduce speed to low and gradually add the flour mixture. By hand, stir in the oats and butterscotch chips until just combined (if you use an electric mixer, you may break the chips).
- Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).
- Bake for 7 to 8 minutes for chewy cookies, or 9-10 minutes for crispy cookies. Cool on baking sheets for 2 minutes and transfer to wire racks to cool completely (if you don't let the cookies cool, they may crumble).
Notes
- Store extra cookies in an airtight container at room temperature for up to 4 days. Or, label, date, and freeze for up to 2 months. Thaw at room temperature.
- Butter: This recipe calls for 1 cup (2 sticks) butter. For a softer, loftier cookie, reduce the butter to 1/2 cup and add 1/2 cup vegetable shortening (still 1 cup fat total, just 50% butter and 50% shortening).
- Oats: Quick-cooking oats work in this recipe too. Do not substitute steel cut oats.
- Yield: This recipe makes 48 Oatmeal Butterscotch Cookies.
- Storage: Store extra cookies in an airtight container at room temperature for up to 4 days. Or, label, date, and freeze for up to 2 months. Thaw at room temperature.
Nutrition Information
Show Details
Serving
1 cookie
Calories
117kcal
(6%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
119mg
(5%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
186IU
(4%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 117kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 119mg | 5% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 186IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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