Soft and Chewy Oatmeal Scotchies Cookies
User Reviews
4.4
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Prep Time
11 mins
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Cook Time
9 mins
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Chill Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
20 servings
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Calories
165 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Oatmeal Scotchies Cookies
Description
The dough combines creamed butter, egg, brown and granulated sugars, and vanilla extract, creating a fluffy base. Whole rolled oats add texture and chew, balanced by all-purpose flour enriched with cinnamon, nutmeg, baking soda, and salt for flavor and leavening. Butterscotch chips introduce generous sweetness throughout.
Dough is portioned into dough mounds, flattened slightly, and refrigerated between 2 hours to 5 days to prevent spreading and maintain softness. Baking at 350°F yields cookies with tender edges and a chewy center. The recipe yields about 20 cookies when scooped in two-tablespoon portions.
Cookies store well in an airtight container at room temperature for a week or freeze nicely for up to three months. Dough can be refrigerated and baked later, allowing portion control or fresh baking on demand.
Ingredients
- 1 egg large
- ½ cup butter 1 stick, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned rolled oats not instant or quick cook, whole
- ¾ cup all-purpose flour
- 2 teaspoons cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 butterscotch chips heaping cup
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.
Notes
- Store baked cookies in an airtight container at room temperature for up to one week.
- Cookie dough can be refrigerated, covered, for up to five days before baking; this helps control spread and texture.
- Freezing baked cookies extends their shelf life up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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