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This thick and chewy oatmeal scotchie recipe (also known as oatmeal butterscotch cookies) makes cookies that are slightly crispy on the outside and very chewy in the middle. Use cinnamon and dark brown sugar in these cookies for the best flavor. 

Chewy Oatmeal Scotchie cookies stacked up

 

 

Chewy Oatmeal Scotchie cookies stacked up
Yield: 14-16 Cookies

Chewy Oatmeal Scotchies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Thick and chewy oatmeal scotchies are one of my favorite kinds of cookie! This is my recipe for the best oatmeal scotchies and they turn out just slightly crispy on the outside and really chewy and gooey in the middle. Use dark brown sugar for the most chew!

Ingredients

  • 1 stick (1/2 cup, 113 gr) unsalted butter, softened
  • 3/4 cup (170 gr) brown sugar, lightly packed (preferably dark brown)
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1 1/4 cups (150 gr) all purpose flour (measured properly by spooning into measuring cups without packing
  • 1 1/2 cups (150 gr) rolled oats
  • 1 cup(175 gr) butterscotch chips

Instructions

  1. Preheat the oven to 325 F (160 C). Line two baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fit with the paddle attachment, or a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy. About 2 minutes on medium-high speed.
  3. Mix in the egg and the vanilla until just incorporated.
  4. Add the baking soda, baking powder, salt, and cinnamon. Mix until incorporated. Scrape down the bowl and mix until to make sure the ingredients are evenly distributed. Add the flour into the bowl and mix until just incorporated.
  5. Add the rolled oats and butterscotch chips into the mixing bowl and mix until evenly distributed.
  6. Scoop large rounded mounds of dough onto baking sheets, about 3 TBSP in size. I like to use this large cookie scoop. Place about 8 cookies per sheet pan. Top each mound with a few more butterscotch chips and a light sprinkling of kosher salt if desired.
  7. Bake 1 sheet at a time at 325 for about 12 minutes, until the edges are set and the centers are still slightly underdone. Let the cookies sit on the baking sheets for about 5 minutes before removing to cool further.
  8. Store cooled cookies in an airtight container for 3-4 days, or freeze for up to 3 months.

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© Bettie
Category: All Recipes