The oatmeal Scotchie has got to be one of my FAVORITE cookies. It is a staple in my Christmas cookie lineup but appropriate any time of year. If you are like me and dislike raisins but love an oatmeal cookie, well this recipe is for you.
These cookies can be made the standard size but I prefer them a bit larger. With the larger dough portions you can bake them as a ball for a cake-ier cookie, or flatten the ball into a disc so it bakes flatter and chewier. Either way you can’t lose.
Oatmeal Scotchie Cookies
- 1 c unsalted butter
- 1 c brown sugar
- 1/2 c granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 c all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp fine kosher salt
- 3 c rolled oats (not instant)
- 2 c butterscotch chips
Preheat oven to 350F and line 3-4 large baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy.
Beat in eggs one at a time. Scrape down the sides of the bowl. Beat in vanilla,
Whisk together the flour, baking soda, cinnamon, and salt. Add to the butter mixture and beat on low until almost combined.
Stir in oats and butterscotch chips.
Portion dough using a large ice cream scoop. Flatten dough ball into a disc for a thinner chewier cookie or leave as a ball for a thicker, cake-ier cookie.
Place 5-6 portions of dough on each baking sheet allowing enough room for the cookies to spread.
Bake for 14-16 minutes. Remove from trays from the oven and allow to cool for about 5 minutes before moving the cookies to a wire rack to cool completely.