Oatmeal Scotchies

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5 from 7 votes

Soft and chewy Oatmeal Scotchies loaded with great textures and butterscotch goodness.

Prep Time20

Cook Time10

Total Time30

Course: Cookies, Dessert

Cuisine: American

Keyword: butterscotch, cookies, dessert, oatmeal

Servings:

Calories: 159kcal

Author: Tricia

Ingredients

1 cup old-fashioned oats (100g)
1 cup quick oats (100g)
2 cups all-purpose flour (252g)
1 tablespoon baking powder (not a typo! use one tablespoon)
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup unsalted butter room temperature (226g or 16 tablespoons)
1 cup light brown sugar packed (230g)
½ cup granulated sugar (90g)
2 large eggs room temperature
1 teaspoon vanilla extract
11 ounces butterscotch flavored baking chips divided

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat and set aside.
In a medium bowl combine the old-fashioned, 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 until smooth, about 30-seconds. Pour in the sugars and mix again until the batter lightens and is fluffy. Add the eggs and vanilla and beat on medium until blended. Scrape down the sides and bottom of the bowl and beat again until well mixed.
Add half the oat mixture and mix on low speed just until blended. Repeat until all oats are incorporated. Scrape down the sides of the bowl with a spatula and blend one more time to ensure all the flour and oats are incorporated. Using a spatula fold in three-quarters of the butterscotch chips.
Using a small cookie scoop portion the dough into 2 tablespoons 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. The cookies are best when slightly under-baked. Remove from the oven when you think they still need another minute in the oven. 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.

Notes

Store in an airtight container at room temperature for up to one week.
Freeze well sealed for up to three months

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition