How to Make Oatmeal Scotchies Cookies

Delight in the warm, sweet flavors of “Classic Chewy Oatmeal Scotchies.” These cookies combine the wholesome goodness of oats with the rich, buttery sweetness of butterscotch chips, creating a nostalgic treat that’s perfect for any occasion. Whether you’re making them for a family gathering, a bake sale, or just to satisfy a sweet tooth, these cookies are sure to please everyone.

Why You’ll Love Oatmeal Scotchies:

• Rich and Chewy: Perfect texture with crispy edges and a chewy center.
• Sweet and Buttery: The butterscotch chips add a deliciously sweet and rich flavor.
• Simple to Make: Easy recipe with straightforward steps.
• Nostalgic Flavor: A classic cookie that brings back fond memories.

Ingredients Notes For Oatmeal Scotchies:

• Butter: Softened, for a rich and buttery base.
• Sugars: A combination of granulated sugar and brown sugar for sweetness and moisture.
• Eggs: Provide structure and richness.
• Vanilla Extract: Enhances the flavor.
• Flour: All-purpose flour for structure.
• Baking Soda: Helps the cookies rise.
• Cinnamon: Adds a warm spice flavor.
• Salt: Balances the sweetness.
• Oats: Old-fashioned rolled oats for texture.
• Butterscotch Chips: The star ingredient for sweet, buttery flavor.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars:
   • In a large mixing bowl, beat 1 cup (2 sticks) of softened butter, 3/4 cup of granulated sugar, and 3/4 cup of packed brown sugar until creamy and well combined.
3. Add Eggs and Vanilla:
   • Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract.
4. Mix the Dry Ingredients:
   • In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Stir in Oats and Butterscotch Chips:
   • Stir in 3 cups of old-fashioned rolled oats and 1 1/2 cups of butterscotch chips until evenly distributed.
7. Drop Dough onto Baking Sheets:
   • Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake:
   • Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers are still slightly soft. The cookies will continue to cook slightly as they cool.
9. Cool:
   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Storage Options:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
• Freeze: Freeze the unbaked dough balls on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

How to Make Oatmeal Scotchies Cookies

gredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup 2 sticks unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats
• 1 2/3 cups 11-oz. package butterscotch chips

Instructions

• Preheat the Oven:
• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
• Combine Dry Ingredients:
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
• Cream the Butter and Sugars:
• In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add Eggs and Vanilla:
• Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well incorporated.
• Add Dry Ingredients:
• Gradually add the flour mixture to the wet ingredients, mixing just until combined.
• Stir in Oats and Butterscotch Chips:
• Stir in the quick-cooking oats and butterscotch chips by hand until evenly distributed throughout the dough.
• Scoop the Cookie Dough:
• Drop rounded tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake:
• Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the centers appear set.
• Be careful not to overbake to keep the cookies chewy.
• Cool the Cookies:
• Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.