Oatmeal Scotchies

Oatmeal Scotchies are delightful butterscotch oatmeal cookies that are soft, chewy, and loaded with butterscotch chips. The combination of rolled oats and sweet butterscotch creates a unique and irresistible cookie that's a total crowd-pleaser. This recipe ensures a thick, chewy texture by chilling the dough before baking, preventing the cookies from overspreading. With a preparation time of just 15 minutes and a baking time of 13 minutes, these cookies are quick to make and perfect for any occasion. Whether you're a seasoned baker or a beginner, these oatmeal scotchies are sure to satisfy your sweet tooth.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature (113g)

• 3/4 cup packed light brown sugar (150g)

• 1 large egg, room temperature (56g)

• 1 tsp vanilla extract or vanilla bean paste (4ml)

• 3/4 cup all-purpose flour (95g)

• 1/2 tsp baking soda (3g)

• 1/2 tsp ground cinnamon (optional) (1g)

• 1/2 tsp fine salt (3g)

• 1/8 tsp ground nutmeg (optional)

• 1 1/2 cups old-fashioned or rolled oats (120g)

• 1 cup butterscotch chips (175g)
  
  

Directions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. Cream Butter and Sugar: In the bowl of a stand mixer or a large bowl, cream together the unsalted butter and packed brown sugar on medium-high speed for 1-2 minutes until the mixture becomes lighter in color.

3. Add Wet Ingredients: Add the large egg and vanilla extract to the butter-sugar mixture. Mix on medium-high speed until the mixture is smooth.

4. Incorporate Dry Ingredients: Mix in the all-purpose flour, baking soda, ground cinnamon, fine salt, and ground nutmeg (if using) on low speed just until incorporated.

5. Add Oats and Butterscotch Chips: Stir in the rolled oats and butterscotch chips with a rubber spatula. The dough should be thick and sticky.

6. Chill Dough: Scoop or roll out 15 equal-sized cookie dough balls (about 3 tablespoons of dough each) and place them on one of the prepared sheets. Cover the dough and refrigerate for 30 minutes.

7. Bake Cookies: After chilling, arrange the cookie dough balls between the two prepared baking sheets, spacing them 3 inches apart. Bake for 13-14 minutes. The centers of the cookies will look a bit soft and underdone, but they will firm up as the cookies cool.

8. Cool and Serve: Let the cookies cool on the pan for 10 minutes, then transfer them to a wire rack to finish cooling.

Nutritional Information (per serving)

• Calories: Approximately 203 kcal

• Total Fat: 10 g

  • Saturated Fat: 5 g

• Cholesterol: 18 mg

• Sodium: 105 mg

• Total Carbohydrates: 28 g

  • Dietary Fiber: 1 g

  • Sugars: 16 g

• Protein: 2 g