oatmeal scotchies

These soft &amp; chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious!

Soft &amp; Chewy Oatmeal Scotchies

cinnamon

baking soda

salt

(2 sticks; 230 grams) unsalted butter, softened to room temperature

(200 grams) packed light or dark brown sugar

(100 grams) granulated sugar

eggs,

Tablespoon unsulphured

vanilla extract

(240 grams) old-fashioned whole rolled oats

2 cups (280 grams) butterscotch morsels

Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop cookie dough (here&#8217;s the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops&#8211; this is only for looks!

Cookies stay fresh covered at room temperature for up to 1 week.

These are so amazing, definitely a level up from the oatmeal butterscotch cookies I'm used to. The molasses and touch of cinnamon really add depth of flavor. Mine turned out with a bit of a lacy, crispy edge and perfectly chewy centers. I froze half of the dough to make later and they turned out great. I'm going to make a note on the recipe to try sprinkling a little flaky salt on them next time. Thanks for a great recipe!

Ooh, great reminder about the salt! Too bad I read it after the last tray was in the oven - hope I remember next time! :)

Made these for nistalgia's sake, and they are close enough to what I remember to work on that level, while having a bit more complexity of flavor, yay! Plus, as written they make a larger-than-average cookie, which I like. I made the oatmeal raisin cookie recipe from this site first, and doubled its size to a quarter cup (4 tablespoons) dough per cookie. (Made 3 trays). As this recipe was already 3T, I didn't have to change the size.  I had a serving spoon that was exactly 3 tablespoons, so I can report that with 12 cookies per tray (plus 1 xtra cookie), this recipe requires 4 trays' worth of oven time. I had to cook them about 20 minutes each. Worth it! 
I almost gave this recipe 4 s because the morsels have so many unhealthy ingredients, but that's not your fault, so I gave it 5 s.

Thank you for this amazing and PERFECT recipe! I mostly appreciate all the pro tips about room temps and the reasoning behind it all! My mom used to make these cookies all the time growing up and they’re my favorite. I made them yesterday just with proportions from a different recipe and they came out harder and not as moist. I found this recipe and followed it to a T and am so happy! I highly recommend, thanks again! 

Once again another fantastic recipe from Sally. I am never disappointed. I actually used cinnamon chips that Hershey put out this holiday season after being off the market for a few years. Yum, yum, and yum. Plan on freezing the dough so I can make when needed for company. Wait.... no one is coming over anymore so guess I’ll eat all myself!

These are the best oatmeal scotchies I’ve ever eaten!! Made them per the request of my brother as this type of cookie is far from my favorite; most recipes produce dry, hard, bland cookies. These are truly amazing! Love the hint of cinnamon, slight crunch, chewy center &amp; that they seem to melt in my mouth. I’ve never written a recipe review before but this one earned it—I’ll be making these again &amp; often.

Incredible soft and chewy Oatmeal Scotchies. Don&#039;t forget to check out my step by step photos and tips above!

Oatmeal Scotchies

AP flour ((150 grams))

Baking Soda

butter (softened (226 grams))

dark brown sugar (firmly packed)

sugar ((100 grams))

eggs

vanilla ((5 milliliters))

Old-Fashioned Quaker oats ((270 grams))

Butterscotch Flavored Morsels ((about 2 cups 300 grams))

Preheat oven to 375F

In a medium bowl whisk together the flour, baking soda, salt, and cinnamon then set aside.

Combine butter and sugars in mixer and beat until light and fluffy.

Scrape the bowl down and add the vanilla and eggs one at a time.

Add flour mixture and mix on low until almost combined then add the oats and butterscotch morsels and mix on low until just combined.

Use a spatula to fold in any unmixed bits then portion out two-tablespoon sized pieces and place on parchment lined baking sheets allowing about 3 inches in between.

You can bake straight away but I prefer to freeze the rolled cookies for 10 minutes before baking at 375F for 10 minutes.

I'll start with saying - taste and flavor - 125% ... but, no matter what I tried, they spread out and were flatter than a pancake. I put the balls in the freezer for 10 minutes. I put the balls in the freezer for 15 minutes. I put the balls in the refrigerator for 30 minutes. I followed the recipe to a T - Using my scale to measure everything. And yes, I DID have THREE pans of cookies, MANY more than the the recipe said of 14. If you have any help-hints - please pass them along.

https://www.youtube.com/watch?v=8ZXZXw4v3NE

Delicious Oatmeal Scotchies made with old-fashioned oats, brown sugar, and packed full of butterscotch chips. These cookies are soft, chewy, buttery, and super easy to make with a flavor you cannot resist. 

RECIPE: https://preppykitchen.com/oatmeal-scotchies/

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