Oatmeal Scotchies
This classic cookie has been a family favorite and a Christmas staple in our house for years Oatmeal Scotchies are simply oatmeal cookies with butterscotch morsels in them The rich taste of butterscotch added to the sweet oatmeal batter makes for a unique and delicious treat These scotchies have great texture Theyre chewy crispchewy on the inside crispy on the outside When preparing this recipe it may seem like too many oats at first but dont worry the cookies come out perfect and all those oats give the cookies a great flavor and texture
This classic cookie has been a family favorite and a Christmas staple in our house for years Oatmeal Scotchies are simply oatmeal cookies with butterscotch morsels in them The rich taste of butterscotch added to the sweet oatmeal batter makes for a unique and delicious treat These scotchies have great texture Theyre chewy crispchewy on the inside crispy on the outside When preparing this recipe it may seem like too many oats at first but dont worry the cookies come out perfect and all those oats give the cookies a great flavor and texture
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 cup unsalted butter chopped
- 3/4 cup granular sugar
- 3/4 cup brown sugar firmly packed
- 3 cups rolled oats (i use quaker old fashioned or quick. do not use instant.)
- 1 11-oz package butterscotch chips
- Carbohydrate 199.314285973417 g
- Cholesterol 334.250000103234 mg
- Fat 55.8470679560952 g
- Fiber 7.66897108008741 g
- Protein 21.0123662554568 g
- Saturated Fat 31.6718656914081 g
- Serving Size 1 1 Dozen (396g)
- Sodium 16150.9574173335 mg
- Sugar 191.645314893329 g
- Trans Fat 4.79391691955228 g
- Calories 1361 calories
Step-by-step
- Adjust oven rack to middle position and heat oven to 375 degrees F.
- In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs and vanilla; beat until well combined.
- In a separate small bowl combine flour, baking soda, salt and cinnamon. Gradually mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in oats and butterscotch chips.
- Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2-inch gap between each mound. Place one baking sheets at a time onto center rack of preheated 375 degree F oven. For soft chewy cookies; bake until very lightly browned, about 7 to 8 minutes. For crisper cookies; bake until golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely.
- Makes about 48 cookies.
- To make Bar Cookies: Grease a 10- by 15-inch jelly-roll pan. Spread cookie dough in prepared pan. Bake until light golden brown, about 18 to 22 minutes. Cool completely in pan on wire rack before cutting into bars.
- Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.
- *Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.
Operating within a single mixing bowl requires careful management of butter temperature to prevent a greasy batter; soften the unsalted butter until it yields to pressure while maintaining structural coolness. Incorporating three full cups of rolled oats demands patience during the mixing phase, as the dry volume initially outweighs the fat-and-sugar base. Old-fashioned rolled oats yield the proper structural integrity, whereas instant varieties break down into mush.
Controlling Texture Through Bake Time
Baking duration dictates the final physical state of the cookie. Pulling the pans from the 375 degree F oven at the seven-minute mark preserves interior moisture while setting the exterior perimeter. Extending that duration to ten minutes develops deep caramelization across the butterscotch chips and hardens the crumb completely. Allow the baked mounds to rest on the hot metal sheet for precisely two minutes to finalize structural cohesion before transferring them to a wire rack.
- Use parchment paper to prevent scorching on ungreased aluminum pans.
- Store baked batches in airtight containers for up to seven days.
- Freeze unbaked dough mounds for longer preservation without loss of flavor.
