Oatmeal Scotchies
Servings: 6 dozen
Oatmeal cookies with rich butterscotch chips.
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Ingredients
- 1 ½ cups all-purpose flour (188 grams if measuring by weight)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups oats
- 1 cup butter, softened (2 sticks)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ⅔ cups butterscotch chips (11 oz. bag)
Instructions
- Preheat oven to 375°F.
- In a medium-sized bowl, mix flour, baking soda, cinnamon and salt. Stir in oats.
- In bowl of electric mixer, cream softened butter, granulated sugar and brown sugar on medium-high speed until pale and fluffy (about 5 minutes).
- Add eggs and vanilla. Mix until well incorporated.
- Add flour-oat mixture, mixing on low speed.
- Add butterscotch chips. Mix in by hand.
- Scoop out in 1 Tablespoon portions either with a cookie scoop or a spoon. Place on ungreased baking sheet.
- Bake at 375°F for 7-8 minutes for a chewier cookie or 9-10 minutes for a crispier cookie.
- Cool 2 minutes before removing to wire rack to cool completely.
- Store tightly covered up to 3 days at room temperature or freeze for longer storage.
Notes
- To freeze cookie dough: Scoop dough portions and place in single layer on baking sheet or plate. Place in freezer for 4 hours or until mostly solid. Remove to baggie or covered container until ready to bake.
- To bake: place frozen dough directly onto baking sheet. Add 1 minute to usual baking time.