4.4 from 99 votes
Soft and Chewy Oatmeal Scotchies Cookies
Soft and Chewy Oatmeal Scotchies Cookies blend rolled oats, warm cinnamon and nutmeg spices, and sweet butterscotch chips for a tender cookie with a slightly chewy texture. Chilling the dough before baking ensures the cookies hold their shape and develop a soft crumb with flavorful pockets of butterscotch.
Prep Time
11 mins
Cook Time
9 mins
Chill Time
2 hrs
Total Time
2 hrs 20 mins
Servings:
20
servings
Calories:
165 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 servings
Amount Per Serving
Calories 165
% 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.