Chewy Oatmeal Scotchies
Deliciously chewy cookies made with rolled oats and butterscotch chips, perfect for family gatherings and late-night treats.
Ingredients
For the Cookie Dough
- 113 grams 113 grams (½ cup, 1 stick) unsalted butter, room temperature Make sure to set out at least 30 minutes before baking.
- 150 grams 150 grams (¾ cup) brown sugar, light or dark Dark brown sugar is recommended for a richer flavor.
- 1 large 1 large egg, room temperature Set out at least 30 minutes before baking.
- ½ teaspoon ½ teaspoon vanilla extract
- ½ teaspoon ½ teaspoon baking soda
- ½ teaspoon ½ teaspoon baking powder
- ½ teaspoon ½ teaspoon kosher salt
- ½ teaspoon ½ teaspoon ground cinnamon
- 150 grams 150 grams (1 ¼ cups) all-purpose flour
- 150 grams 150 grams (1 ½ cups) old-fashioned rolled oats
- 150 grams 150 grams (1 cup) butterscotch chips Plus more for topping if desired.
Instructions
Preparation
- Set out the butter and egg at least 30 minutes before making your cookies.
- Measure out the rest of the ingredients.
- Position two oven racks in the top third and bottom third of the oven and preheat to 325°F (163°C).
- Line two baking sheets with parchment paper or silicone baking mats.
Mixing the Dough
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the brown sugar on medium/high speed for about 2 minutes until light and fluffy.
- Add the egg and vanilla extract and mix on medium speed until combined.
- Add the baking soda, baking powder, salt, and cinnamon and mix until thoroughly incorporated.
- Scrape down the bowl and add the flour, mixing just until incorporated.
- Fold in the rolled oats and butterscotch chips gently until evenly distributed.
Baking
- Scoop large mounds of dough (about 2-3 tablespoons each) onto the prepared baking sheets, leaving space between each mound.
- Bake both sheet pans simultaneously for 11-13 minutes until the edges are set and the centers look slightly underdone.
- Right out of the oven, top each mound with more butterscotch chips and a sprinkle of coarse salt if desired.
- Let the cookies sit on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies stay fresh for about 3-4 days at room temperature in an airtight container. Can be frozen for up to 3 months. Pop them in the microwave for a few seconds to warm them up.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 12g
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