These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious!
Notes
Cookies stay fresh covered at room temperature for up to 1 week. Make-Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow them to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips and tricks for how to freeze cookie dough.
Ingredients
- 190 g all-purpose flour - 1½ cups spooned & leveled
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter - softened to room temperature, 1 cup, 230g
- 200 g dark brown sugar - 1 cup packed
- 100 g granulated sugar - ½ cup
- 2 large eggs - at room temperature
- 1 tablespoon unsulphured dark molasses
- 2 teaspoons pure vanilla extract
- 240 g old-fashioned whole rolled oats - 3 cups
- 280 g butterscotch morsels - 2 cups
Instructions
Make the dough
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes.
- Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute.
- Scrape down the sides and the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined.
- With the mixer running on low speed, beat in the oats and butterscotch morsels. The dough will be thick and sticky.
- Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Bake and enjoy
- Preheat oven to 350°F (177°C).
- Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough, about 3 Tablespoons of dough per cookie (#20 or Oxo large cookie scoop), and place 3-4 inches apart on the baking sheets.
- Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.