Description
Oatmeal Scotchies are delightful chewy cookies featuring a perfect blend of rolled oats and sweet butterscotch chips, delivering a nostalgic, comforting treat ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup butterscotch chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies at the optimal temperature.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, mixing thoroughly until the batter is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined, being careful not to overmix.
- Fold in Oats and Butterscotch: Stir in the rolled oats and butterscotch chips evenly into the cookie dough to embed flavor and texture.
- Portion Dough: Drop rounded tablespoons of the prepared dough onto ungreased baking sheets, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown while the centers remain chewy.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them carefully to wire racks to cool completely, ensuring they set properly.
Notes
- For softer cookies, slightly underbake by reducing baking time by about 1-2 minutes.
- Ensure butter is softened but not melted to achieve the right dough consistency.
- Use rolled oats for the best texture; quick oats will alter the chewiness.
- Cookies can be stored in an airtight container for up to one week or frozen for longer storage.
