Oatmeal scotchies have been one of my favorite cookies ever since I was a little girl. They will forever remind me of my dad, because they’re also his favorite cookies [after peanut butter cookies, of course].
I have fond memories of making oatmeal scotchies every now and then as my obsession with baking grew while I was also growing up. I always used the Nestle Tollhouse recipe on the back of the bag of the butterscotch chips. While those were good, I decided to experiment with a different recipe now that I’m all grown up.
Although I haven’t done a side-by-side comparison of the back-of-the-bag cookies with these, I am fairly certain that these oatmeal scotchies are better. They’re super soft, and the oats add a delicious chewiness to the cookies. The butterscotch chips that are sprinkled throughout are my favorite part. It’s the butterscotch chips that really make these cookies addicting, and they’re the reason why I could eat ten of these cookies at once as a kid. Mmmm.
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Yield: About 20 medium cookies.
– 1 large egg
– 1/2 cup unsalted butter [1 stick]
– 1/2 cup light brown sugar, packed
– 1/4 cup granulated sugar
– 1 TBSP. pure vanilla extract
– 1 1/2 cups old-fashioned whole rolled oats [not instant or quick cook]
– 3/4 cup all-purpose flour
– 1 tsp. cinnamon
– 3/4 tsp. ground nutmeg
– 1/2 tsp. baking soda
– Pinch of salt, optional and to taste
– 1 heaping cup butterscotch chips
1. In the bowl of a stand mixer fitted with the paddle attachment [or with an electric hand mixer and large bowl], add the egg, butter, sugars, vanilla, and then beat on medium-high speed. Cream ingredients together until light and fluffy, for about five minutes.
2. Scrape down the sides of the bowl, then add the oats, flour, cinnamon, nutmeg, baking soda, salt, and then beat until just incorporated [about one minute]. Add the butterscotch chips, and beat just until they’re incorporated.
3. Using a two-inch medium cookie scoop [about two tablespoons], form dough mounds. Place the mounds on a large plate, and flatten them slightly. Cover them with plastic wrap and refrigerate the dough mounds for at least three hours, or up to five days. Do not bake the cookies when the dough is warm; they will spread out and bake very thin and flat.
4. When you’re ready to bake the cookies, preheat your oven to 350 degrees F. Line two baking sheets with a Silpat or parchment paper. Place chilled dough mounds on baking sheets, spread about two inches apart. Bake for 9 to 10 minutes, or until edges and tops of cookies are barely set.
5. Allow the cookies to cool on sheets for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
– Recipe barely adapted from Averie Cooks.
PS: This blog post is dedicated to my dad, as these are some of his favorite cookies! I love you.