Everyone loves a classic cookie, but sometimes we want something that’s not the same ol’ same ol’. One of my family’s favorite cookies that I bake are these Oatmeal Scotchies. They start with a base similar to an oatmeal raisin cookies – basically just swapping out the raisins for butterscotch chips and add some cinnamon for a nice rounded out flavor profile.
A few tools that I find make baking a little bit easier. For one – a food scoop, makes sure that each cookies is the same size, and thus bakes through evenly. A cooling rack is important to make sure that the cookies cool down evenly and get hard in some spots. Parchment paper is crucial to helping with the nonstick aspect but it also makes it so that you don’t have to add any cooking spray or anything that could impact the cookies themselves.
This dough is really great, as it also freezes really well. You can make up the whole batch of dough, bake one dozen and then put the rest into zipppered gallon bags. I like to flatten it out to fill up the whole bag size, then use a chopstick to press the dough into 3 dozen sqaures. Then you can break off just a few at a time to bake. I wish I could do this more often, but my kiddos eat them too fast…and these happen to be by hubs favorite cookies that I make, so I usually make them all.
If you are in need of a simple but delightful to bring along a family gathering or office party – these are sure to win everyone over. And not likely to be the second or third batch of the same kinda cookies. They are a great break from the typical chocolate chips variety that are so common.
Now Let’s Get Cookin’!
Oatmeal Scotchies
Ingredients
- 1½ cup Butter softened
- ¾ cup White Sugar
- 2 cups Brown Sugar
- 3 Eggs
- 3 tsp Vanilla Extract
- 1½ tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 3 cups Flour
- 4½ cups Old Fashioned Oats
- 3 cups Butterscotch Chips
Instructions
- Add butter to stand mixer and start to cream on the medium low setting (1 or 2). Add sugars. Once fully mixed in, add eggs, one at a time. Once fully mixed in then add vanilla.
- In a separate bowl, combine flour, salt, cinnamon, baking soda, and baking powder. Then slowly add to stand mixer.
- Once fully mixed, turn off mixer and remove bowl from stand. Use a spatula to fold in oats and butterscotch chips (hold out a ¼ cup for after cookies are baked).
- Cover bowl and place in refrigerator for at least 30 minutes (up to 24 hours) **At least 2 hours is ideal.
- Preheat oven to 375degF.
- Use a food scoop to portion out cookies onto a parchment covered baking sheet. Bake for 8-10 minutes (should be slightly golden on top). Remove from the oven and push 4-5 butterscotch chips into the top of each cookie. Then remove cookies to the cooling rack. Repeat until all of the dough is baked.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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They look amazing!!!
ooohh these loook so good. And I love a big batch recipe!
These look delicious! Thank you for sharing at Gma’sPhoto ge•ner•ic Linkup Party. I look forward to ‘seeing’ you next week!
https://gmasphoto.website/categories/linkup-parties/
Take care and best wishes
Debra | Gma’sPhoto
These are a huge family favorite in our house too!
These look so soft and chewy—perfect combo of oats and butterscotch! Thank you so much for joining Fiesta Friday Party!
These look delicious, and I love the name! I’d always choose butterscotch over raisins – lol!