Soft & Chewy Oatmeal Scotchies
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!
Servings: 22
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.
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.