Soft and Chewy Oatmeal Scotchies Cookies
User Reviews
4.4
99 reviews
Good
-
Prep Time
11 mins
-
Cook Time
11 mins
-
Chill Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
20 servings
-
Calories
165 kcal
-
Course
Baked Goods
-
Cuisine
American
Soft and Chewy Oatmeal Scotchies Cookies
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😍❤️🎉 Soft, chewy, and hearty without being too dense! They’re thick enough, but not overly thick, and are just enough to sink your teeth into. Best of all, they’re loaded with sweet butterscotch chips!
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Ingredients
- 1 large egg
- ½ cup unsalted butter 1 stick
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned whole rolled oats not instant or quick cook
- ¾ cup all-purpose flour
- 2 teaspoons cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 heaping cup butterscotch chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the egg, butter, sugars, vanilla, and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes.
- Stop, scape down the sides of the bowl and add the oats, flour, cinnamon, nutmeg, baking soda, optional salt, and beat to just incorporate, about 1 minute.
- Add the butterscotch chips and beat momentarily to incorporate.
- Using a 2-inch medium cookie scoop (about 2 tablespoons), form dough mounds (I made 20). Place dough mounds on a large plate. Flatten mounds slightly. Cover plate with plastic wrap and refrigerate for at least 2 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.
- Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray. Place mounds on baking sheets, spaced about 2 inches apart. I bake 8 to a tray.
- Bake for 9 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. Cookies may not appear to be done, but they firm up dramatically as they cool. Baking longer results in cookies with dark or burnt bottoms and that set up too crisp and hard and don’t stay soft over time.
- Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling.
Equipments used:
Notes
- Storage:
- - Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
- - Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Show Details
Serving
1serving
Calories
165kcal
(8%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
58mg
(19%)
Sodium
81mg
(3%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
217IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 165kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 81mg | 3% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
99 reviews
Good
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