Oatmeal Scotchies Cookies
These chewy Oatmeal Butterscotch Cookies are loaded with sweet and creamy Butterscotch Chips, with warm Vanilla, a hint of Cinnamon, and a bunch of Old-Fashioned Oats.
Servings: 18
Ingredients
- 1¼ cups Butter Softened
- ¾ cup Brown Sugar 160g
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All Purpose Flour 180g
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- 2 cups Old Fashioned Oats uncooked
- 1½ cups Butterscotch Chips
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, or in the bowl of a stand mixer with a paddle attachment, cream together softened Butter, White Sugar, and Brown Sugar. Scape the sides of the bowl as needed to make sure you're using all the ingredients. Use a rubber spatula for this.
- Add Egg and Vanilla Extract and continue to cream together.
- In a separate bowl, combine All Purpose Flour, Baking Soda, Cinnamon, Nutmeg, and Salt. Gradually add the flour mixture to the butter and sugar mixture until fully combined.
- Mix in the Old Fashioned Oats (uncooked).
- Hand Stir in Butterscotch Chips, but be careful to not over-mix the dough.
- Use a medium size #24 cookie scoop and place on parchment lined baking sheet at least 2 inches apart.
- Bake at 375 degrees for 9-11 minutes. For chewy cookies bake for 9 minutes or until edges of cookies are set. TIP: For crispier cookie bake for 11 minutes. Edges will be golden brown.
- Immediately top the hot freshly baked cookies with additional Butterscotch Chips.
- Allow cookies to cool on baking sheet for a couple minutes before moving to cooling rack.
Notes
Storage
- Storage: Store Oatmeal Scotchies in an airtight container for up to 7 days. These cookies are best if enjoyed within 2-3 days.
- Freezing: These cookies freeze so well and easily! Stored them in a freezer-safe container and put them in the freezer for up to 3 months. Put parchment paper or plastic wrap between each cookie to prevent them from sticking.
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