Oatmeal Scotchies

When it comes to sweet treats, baked goods rank the very highest in my book. I could take or leave candy, but a cookie or a brownie? I’m all in every time. And these Scotchies are no exception! Perfectly chewy and loaded with butterscotch chips, there’s so much to love about this easy recipe. A hefty amount of oats give the cookies plenty of texture and a spoonful of molasses sneaks in just a hint of smokiness. All in all, it’s a top-notch cookie that every baker needs in their collection.

Butterscotch has always been such a nostalgic flavor for me. I think it all comes back to eating butterscotch pudding at my grandma’s house, or maybe it was those hard Werther’s candies that relatives would have in their candy bowls. Wherever this feeling comes from, butterscotch holds a special place in my heart (and tummy). I’m sure many of you can relate!

Why You’ll Love This Recipe

These Oatmeal Scotchies hit all the right notes for a cookie lover. They’re chewy with a delightful texture from the oats and bursting with that classic butterscotch flavor. Easy to make and even easier to enjoy, they’re a surefire way to impress friends and family!

Kitchen Equipment You’ll Need

• Medium bowl
• Large mixing bowl
• Whisk
• Electric mixer or hand mixer
• Spatula
• Baking sheet
• Parchment paper

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon cinnamon
• 1 cup butter (2 sticks), room temperature
• 1 cup packed brown sugar
• ½ cup white sugar
• 2 eggs
• 1 tablespoon molasses
• 1 ½ teaspoons vanilla
• 3 cups old-fashioned oats
• 1 ½ cups butterscotch chips

Step-by-Step Instructions

1. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl, combine the room temperature butter, brown sugar, and white sugar. Mix until smooth and creamy.
3. Add eggs, molasses, and vanilla to the butter mixture and beat until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until evenly combined.
5. Fold in the oats and butterscotch chips. The dough will be thick.
6. Cover and refrigerate the dough for at least 30 minutes.
7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Roll the dough into small balls and place them on the prepared baking sheet.
9. Bake for 11-13 minutes or until the cookies start to brown around the edges.
10. Let the cookies cool for at least 5 minutes before removing them from the baking sheet.

Tips for Success

• Chilling the dough helps the cookies hold their shape and enhances the flavor.
• Ensure your butter is at room temperature for easier mixing.
• Use a cookie scoop for evenly sized cookies.

Additional Tips or Variations

For a twist, try adding a handful of chopped nuts or substituting half of the butterscotch chips with chocolate chips. You can also sprinkle a little sea salt on top before baking for a sweet and salty treat.

Nutritional Highlights (Per Serving)

Calories: 150, Fat: 7g, Carbohydrates: 22g, Protein: 2g, Sugar: 12g

Frequently Asked Questions (FAQ)

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly different. Old-fashioned oats provide a chewier texture.

How should I store these cookies?

Store them in an airtight container at room temperature for up to a week.

Can I freeze the dough?

Absolutely! You can freeze the dough balls for up to 3 months. Just bake them straight from the freezer, adding a couple of extra minutes to the baking time.

Conclusion

These Oatmeal Scotchies are not just cookies; they are a trip down memory lane with every bite. I hope you enjoy making and eating them as much as I do. Give this recipe a try and share your experiences in the comments below. Happy baking!