Oatmeal Scotchies
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.69 out of 5 stars
(32)
Ingredients
20 cookies
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup butterscotch chips
- Flaky sea salt, for sprinkling on cookies
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Step 3
Use a stand mixer or hand mixer to beat the butter on medium speed for about 30 seconds. Add in the sugars and beat until smooth, about 1 minute, scraping down the sides of the bowl with a spatula as necessary.
Step 4
Add the egg and vanilla extract; mix until combined. With the mixer off, add all of the dry ingredients. Mix on low until just combined, don’t over mix.
Step 5
Stir in the oats and butterscotch chips.
Step 6
Use a cookie scoop or spoon to scoop the dough into balls. Place on the prepared baking sheet, about 2 inches apart.
Step 7
Bake for 10 to 12 minutes or until cookies are slightly golden around the edges but still soft in the middle. They will finish baking as they cool. Remove the pan from the oven and sprinkle cookies with flaky sea salt.
Step 8
Let the cookies cool on the baking sheet for 3 minutes and then transfer to a cooling rack to cool completely.
Step 9
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Chef's notes
This recipe can easily be doubled.
Store the cooled cookies in an airtight container on the counter for up to 4 days. If you want to keep the cookies super soft, you can put a piece of bread in the container. The bread will get rock hard and the cookies will stay soft.
You can freeze the baked cookies or the cookie dough for up to 3 months. To freeze the cookie dough, roll the dough into balls and freeze on a tray for 30 minutes. Transfer the cookie dough balls to a freezer container or bag and freeze. When ready to bake, add a few minutes to the baking time.
