From Scratch to Scrumptious

Flour: all-purpose flour. Measure by gently scooping spoonfuls into a measuring cup and leveling off. Alternatively, measure by weight with a digital kitchen scale.

Baking Soda: The levening agent that makes these cookies rise up.

Cinnamon: Ground cinnamon pairs perfectly with oats but doesn’t overwhelm the butterscotch.

Salt

Oats: Feel free to use quick-cooking or old-fashioned. I prefer to use quick-cooking oats in cookies because I want them to be melt-in-your-mouth soft.

Butter: Salted or unsalted is fine. I always use salted butter.

Sugar: Granulated and brown sugar. Be sure to pack the brown sugar into the measuring cups to get the right amount.

Eggs

Vanilla

Butterscotch chips: A standard 11 ounce bag is perfect for this recipe.

I have yet to find butterscotch chips in bulk. Any time I can’t find an option that makes the unit price (price per ounce) lower, I try out the store brand.

Sometimes store brand is less expensive because they save money on advertising, but sometimes it’s less expensive because the product simply isn’t as good.

This is the brand I usually buy. It consistently has good flavor and quality. This is the gold standard in this comparison.

Actually, I’m not sure I’ve seen any other “brand names” that make butterscotch chips. Comment below if you know of one.

This is the Walmart brand of butterscotch chips, which is less expensive than the Toll House brand. They come in the standard size bag, 11 ounces. The chips themselves are the same size as Toll House chips.

The flavor is surprisingly good! I was expecting a lower quality or flavor out of the Walmart brand (as sometimes happens), but these chips held their own! I would buy these again.

This is the Aldi brand of butterscotch chips, and least expensive option. I honestly didn’t realize that they sold butterscotch chips until I was doing some research about them.

I have not tried them yet, but after the success of the Baker’s Corner cherry pie filling from the Soft, Sweet Cherry Pie Bars, I will be trying them shortly! I’ll keep you updated on the quest for best, yet most affordable, butterscotch chips!

To get a good creaming with lots of little bubbles mixed in, you’ll want softened butter. Room temperature butter holds air well. Melted butter won’t hold any air, so don’t cheat by using the microwave! Use the Quick Cheat method instead!

Throw your butter in a mixing bowl and set aside for 30 minutes to soften. Go about your day and then come back for a cookie-baking break!

It’s simple, but sometimes I just don’t have that extra time. I need to get cookies baked immediately! I have an appointment or need to pick up the kids. Sometimes I just want to finish up quicker, so I use the Quick Cheat method.

It takes a whole stick of butter about 30 minutes to soften, but it goes a lot quicker with a smaller amount.

Cut the stick of butter into very thin slices and place them in a single layer on the bottom and edge of the mixing bowl.

In 5-10 minutes, they should be sufficiently softened. That’s just about the amount of time it takes to get out and measure the dry ingredients! That’s pretty convent.

In a medium-sized bowl, mix the flour, baking soda, cinnamon and salt. Stir in oats.

In an electric mixer, cream the softened butter, granulated sugar and brown sugar on medium-high speed for about 5 minutes.

You’ll notice a change in color from deep brown with a sandy texture to pale tan with a fluffy texture. Check out the difference in these pictures:

Add in the eggs and vanilla. Mix well.

Add the flour and oat mixture. I always have a contest with myself right about now. Can I spill so little flour on the counter that my husband can’t tell that I’ve been baking? I usually lose this contest. Somehow, even when I clean up the flour and freeze whatever I’ve baked, he can tell!

Now, you’ll want to stir in the butterscotch chips by hand with a wooden spoon. When I use the mixer to add in chips, they always get crushed into bits and smashed into the sides of the bowl. That’s a nightmare to clean!

Scoop cookie dough out by 1 Tablespoon portions either with a cookie scoop or a spoon. Place them on an ungreased cookie sheet.

My favorite cookie scoop is the Progressive Quick Release 1 Tablespoon Cookie Scoop (paid Amazon link). It’s just the right size for a standard cookie. Plus, it’s dishwasher safe! I love throwing as much as I can into the dishwasher after I’m done baking!

I like a chewier cookie, so I try to get them just to a tiny bit of golden brown on the edges but still pale on top.

Want a crispy cookie? Go fully golden on top!

Let them rest for a couple of minutes on the baking sheet to firm up before moving them to a cooling rack to cool completely.

Store in tightly sealed container at room temperature for up to 3 days for best flavor and texture.

Freeze cookies for longer storage.

Yes! Cookie dough generally freezes very well, Oatmeal Scotchies included!

For ease of later baking, use a cookie scoop or spoon to portion out dough. Place in a single layer on a baking sheet or plate. Freeze for 4 or more hours until mostly solid. Transfer to a baggie or storage container.

To bake from frozen: place frozen dough directly on baking sheet. Add 1 minute to usual baking time.