Oatmeal Scotchy Cookies

Oatmeal Scotchy Cookies: The Ultimate Sweet and Chewy Treat

If you’re in the mood for a cookie that combines the hearty chewiness of oats with the irresistible sweetness of butterscotch, look no further than Oatmeal Scotchy Cookies! These golden-brown delights are the perfect blend of flavors, creating a comforting treat that’s ideal for any occasion.

What Are Oatmeal Scotchy Cookies?

Oatmeal Scotchy Cookies are a delightful twist on the classic oatmeal cookie. These cookies feature all the chewy goodness of old-fashioned rolled oats, but they’re elevated with the sweet, caramel-like flavor of butterscotch chips. The result is a cookie that’s soft on the inside with a slight crispiness on the outside—perfect for snacking, dessert, or gifting.

While traditional oatmeal cookies might be packed with raisins or nuts, Oatmeal Scotchy Cookies keep it simple with just oats and butterscotch chips, making them a crowd-pleaser for all ages. The sweetness of the butterscotch pairs beautifully with the heartiness of the oats, creating a satisfying flavor that keeps you reaching for just one more.

Oatmeal Scotchy Cookies

Recipe by zoeybohnenstinglDifficulty: Easy

Servings

30

Cookies

Prep time

20

minutes

Cooking time per batch

12

minutes

Calories

200

kcal

Ingredients

• 1 C. white sugar

• 1 C. Brown Sugar

• 1 1/2 sticks of butter

• 1 C. oatmeal

• 2 eggs

• 1 tsp. vanilla

• 1 tsp. baking soda

• 2 1/2 C. flour

• 1/2 bag of butterscotch chips

• 1/2 bag of chocolate chips

Directions

• Preheat the oven to 375°F
• Cream the butter and sugars: In a large bowl, use a mixer to cream together the white sugar, brown sugar, and softened butter until light and fluffy (about 3-4 minutes). Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract.
• Mix the dry ingredients: In a separate bowl, whisk together the baking soda and flour. Gradually add the dry mixture to the wet ingredients and mix until combined. Add oats, chocolate and butterscotch chips: Stir in the rolled oats and butterscotch chips, making sure they’re evenly distributed throughout the dough.
• Form the cookies: Drop rounded spoonfuls (about a tablespoon or so) of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can flatten them slightly with the back of a spoon if you prefer thinner cookies. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden and the centers are set. They should be soft in the middle but firm up as they cool.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely and enjoy!

Notes and Tips for Oatmeal Scotchy Cookies:

1. Cookie Size:
   The number of cookies this recipe yields can vary based on the size of your dough scoops. If you use a tablespoon or cookie scoop, you should get about 24-30 cookies. Larger scoops will yield fewer cookies.
2. Texture:
   These cookies should have a chewy texture thanks to the oats, with a nice balance of sweetness from the butterscotch chips. If you want them a bit crispier, you can flatten the dough slightly before baking or bake them a minute or two longer.
3. Mix-ins:
   Feel free to experiment with additional ingredients like nuts (walnuts, pecans), raisins, or even a sprinkle of cinnamon for extra flavor. Just be sure not to overload the dough with too many add-ins, or the cookies might become too thick to bake evenly.
4. Butter:
   Make sure the butter is softened, but not melted. Softened butter will cream better with the sugars and help create a lighter, airier texture in the cookies.
5. Storage:
   Store cooled cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just layer them between parchment paper and store in a zip-top bag or airtight container for up to 3 months.

Tips:

1. For Extra Soft Cookies:
   If you prefer soft and chewy cookies, you can slightly reduce the baking time. Take the cookies out of the oven when the edges are golden, but the centers are still a bit soft. Let them cool on the baking sheet to firm up.
2. Chill the Dough (Optional):
   If you have the time, chilling the dough for 30 minutes to an hour before baking will help prevent the cookies from spreading too much and will enhance the flavor. It also gives the oats time to absorb some of the moisture, which can result in a chewier texture.
3. Adding More Butterscotch Chips:
   If you’re a fan of butterscotch, you can bump up the amount of chips in the recipe. An extra 1/4 to 1/2 cup can give you more gooey pockets of butterscotch in every bite.
4. Make Ahead:
   You can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days. For even longer storage, you can freeze the dough in portioned balls, then bake from frozen (just add 2-3 extra minutes to the baking time).