Chewy Oatmeal Scotchies Recipe
Easy recipe for deliciously buttery and cinnamon-spiced oatmeal cookies loaded with butterscotch chips and oats that have crispy edges and ultra chewy centers. *A single batch will make 20-22 cookies when using a medium cookie scoop*
Servings: 21 Servings
Calories: 141kcal
Equipment
- Large Mixing Bowl and Wooden Spoon -OR- Bowl of a Stand Mixer with a Paddle Attachment
- Medium Cookie Scoop (not required, but helpful!)
Ingredients
- ½ Cup salted butter, softened
- ½ Cup brown sugar (light or dark)
- ¼ Cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ Cup all-purpose flour
- 1 + ½ Cups old fashioned rolled oats
- 1 Cup butterscotch chips
Instructions
- Preheat oven to 350°F. Set out baking sheets.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a wooden spoon), cream together the butter and both sugars until the mixture is lighter and fluffy (it will still look a little grainy).½ Cup salted butter, softened, ½ Cup brown sugar, ¼ Cup granulated sugar
- Add in the egg and vanilla and stir to combine.1 large egg, 1 teaspoon vanilla extract
- Slowly mix in the dry ingredients, starting with the baking soda, then salt and cinnamon, then the flour until a uniform mixture has been created.½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ¾ Cup all-purpose flour
- Mix in the rolled oats until distributed throughout the dough.1 + ½ Cups old fashioned rolled oats
- Gently mix in the butterscotch chips.1 Cup butterscotch chips
- Using a medium cookie scoop (equal to about 2 Tablespoons of dough), scoop dough balls onto the baking sheets, spacing them about 2 inches apart. If desired, press an additional 3-5 butterscotch chips onto the top of each dough ball.
- Bake for 11-14 minutes, until the edges are set and the tops are lightly golden brown (if you poke them gently, the top should spring back slightly not totally sink in).*For best results, do NOT overbake. They will continue to set up on the baking sheet after being pulled from the oven.
- Allow the cookies to rest on the baking sheet for 3-5 minutes, then transfer to a wire cooling rack to cool completely.
Video
Notes
Recipe Variation: Add Nutmeg. If desired, add ⅛ teaspoon of nutmeg to your dough for a deeper and more intense spice profile.
Storage: Store fully cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze this recipe before or after baking. For detailed freezing instructions, see the 'Storage Information' section above in the post.
Nutrition
Calories: 141kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 38mg | Fiber: 1g | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 1mg
