Oatmeal Scotchies

What we love about these cookies ❤️

Terrific chewy texture

To achieve amazing chewiness we start by using two kinds of oats; old-fashioned and quick oats. This gives the cookies the perfect texture and great oaty flavor. The recipe works fine if you use only one kind of oats but for the best results we recommend using a combination.

Crispy on the edges and soft in the middle

We also use a combination of mostly light brown sugar and some granulated. Brown sugar adds moisture which helps keep the cookies soft. It also gives the cookies a slight caramel flavor which pairs perfectly with butterscotch.

PRO TIP: The single best thing you can do to ensure a soft texture is to slightly under-bake the cookies. Remove from the oven when the cookies are just set, brown around the edges and look like they need to bake about 1 or 2 minutes more.

Great oaty butterscotch flavor

With a hint of cinnamon, plenty of oats and loads of butterscotch chips these cookies have a unique and almost bold flavor profile.

Ingredients overview for Oatmeal Scotchies

For the full printable recipe scroll to the bottom of this post

• old-fashioned oats and quick oats
• all-purpose flour
• baking powder and baking soda
• salt
• ground cinnamon
• unsalted butter at room temperature
• light brown sugar and granulated sugar
• large eggs
• vanilla extract
• butterscotch flavored baking chips

How to make Oatmeal Scotchies

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat and set aside.

• In a medium bowl combine the old-fashioned oats, quick oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.

• Add the butter to a large mixing bowl. Using an electric mixer beat on medium-high speed until smooth, about 30-seconds. Pour the sugars in the bowl and mix again until the mixture lightens and becomes fluffy. Add the eggs and vanilla and blend again.

• Add half the oat mixture to the creamed butter and sugar. Mix on low just until combined. Repeat until all oats are incorporated. Fold in three-fourths of the butterscotch chips.

• Using a small cookie scoop portion the dough into 2 tablespoon mounds about 38 grams each. Roll the dough into a ball and place 2-inches apart on the prepared baking sheet. Bake for 10 to 12 minutes or just until the bottoms begin to brown.

• While still hot on the pan gently press a few butterscotch chips into the tops of each cookie. Transfer to a wire rack to cool completely before storing.

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