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Per serving
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- 1
Heat the oven
Preheat your oven to 375 degrees F and line two baking sheets with parchment paper. The parchment keeps the bottoms from browning too fast and makes cleanup easy.
- 2
Whisk the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Whisking now means the leavener and salt are evenly spread, so every cookie bakes up the same.
- 3
Cream the butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium until light and fluffy, a full 2 to 3 minutes. Don't shortcut this, you're beating in air that gives the cookies their lift and tender bite.
- 4
Add the eggs and vanilla
Beat in the eggs one at a time, then the vanilla, scraping down the bowl so everything blends smoothly.
- 5
Mix in the dry ingredients
Add the flour mixture and mix on low just until no dry streaks remain. Stop as soon as it comes together, overmixing develops gluten and makes tougher cookies.
- 6
Fold in the oats and butterscotch chips
Stir in the rolled oats and butterscotch chips by hand until evenly distributed. The dough will be thick and hearty, that's exactly what you want.
- 7
Scoop and bake
Drop rounded tablespoons of dough about 2 inches apart on the prepared sheets. Bake for 7 to 9 minutes, until the edges are set and lightly golden but the centers still look soft. They finish setting on the pan, so err on the side of underbaked for chewy cookies.
- 8
Cool
Let the cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This short rest lets them firm up so they lift off cleanly without breaking.
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Oatmeal Scotchies
Created by: SugarAndButter
Ingredients
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cup old-fashioned rolled oats
- 1 2/3 cup butterscotch chips
Instructions
- Heat the ovenPreheat your oven to 375 degrees F and line two baking sheets with parchment paper. The parchment keeps the bottoms from browning too fast and makes cleanup easy.
- Whisk the dry ingredientsIn a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Whisking now means the leavener and salt are evenly spread, so every cookie bakes up the same.
- Cream the butter and sugarsIn a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium until light and fluffy, a full 2 to 3 minutes. Don't shortcut this, you're beating in air that gives the cookies their lift and tender bite.
- Add the eggs and vanillaBeat in the eggs one at a time, then the vanilla, scraping down the bowl so everything blends smoothly.
- Mix in the dry ingredientsAdd the flour mixture and mix on low just until no dry streaks remain. Stop as soon as it comes together, overmixing develops gluten and makes tougher cookies.
- Fold in the oats and butterscotch chipsStir in the rolled oats and butterscotch chips by hand until evenly distributed. The dough will be thick and hearty, that's exactly what you want.
- Scoop and bakeDrop rounded tablespoons of dough about 2 inches apart on the prepared sheets. Bake for 7 to 9 minutes, until the edges are set and lightly golden but the centers still look soft. They finish setting on the pan, so err on the side of underbaked for chewy cookies.
- CoolLet the cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This short rest lets them firm up so they lift off cleanly without breaking.